- New Year's Day Buffet (Thursday) Alki
- Brunch Buffet 10 a.m.-3 p.m. (open for dinner); Redondo
- Lunch Menu 10 a.m.-3 p.m. (closed for dinner); Columbia
- Brunch Buffet 9 a.m.-4 p.m. (closed for dinner).
- Argosy Christmas Ships™ at Redondo Beach
Choirs sing 20-minute performances broadcast via a state-of-the-art
speaker system to the throngs of people who gather at Redondo Beach.
Visit http://www.argosycruises.com/themecruises/xmasSchedule.cfm?
for the schedule.
- Parade of Christmas Ships at Columbia December
6-21 in front of Salty's on the Columbia River. Visit www.ChristmasShips.org/columbia.htm
for the schedule.
Christmas dinner
to-go at Redondo Beach!
If you can't make it into Salty's for Christmas Eve Dinner in Seattle
or want to spend Christmas in your own home, Redondo Chef Gabriel
Cabrera will prepare a meal that you can take home with you
- all you have to do is pick it up! Place your order by Thursday, December
18 (while supplies last). Call (253) 946-0636. Here's the menu:
Maple-Glazed Ham 8 oz./person
Blackened Salmon 6 oz./person
Roasted Garlic Red Potatoes 5 oz./person
Ginger Jasmine Rice 4 oz./person
Vegetable Medley 4 oz./person
Classic Caesar Salad 1/person
Ceviche 4 oz./person
Tortellini Salad with Artichoke Hearts,
Basil & Mozzarella 4 oz./person
White Chocolate Mousse Cake
1 slice/person
Dinner Rolls & Sun-Dried Tomato Butter
$79.99 for a party of 2
$149.99 for party of 4
$299.99 for a party of 8
$469.99 for a party of 12
Find the full menu with reheating instructions at http://www.saltys.com/seattle_south/menus/Seattle_South_Christmas_Eve_To_Go.pdf
and then call us at (253) 946-0636 today. Orders must be placed by Thursday,
December 18 (until supplies last).
"You Crack Me Up Crab" Fest has
crabbiest appetizer yet.
SEATTLE AND PORTLAND - Salty's chefs have added a new crab appetizer
to the annual "You Crack Me Up" Crab Festival and Chef Jeremy
McLachlan says it's the crabbiest they've ever created.
Dubbed "Crab From Around The World," the dish delivers
hefty portions of chilled Pacific Northwest Dungeness crab, Bering Sea
King Crab, North Atlantic Coast Jonah Crab and Alaska Snow Crab.
McLachlan
says the new first-course dish is served up with dipping sauces to match
each type of crab: Herb Aïoli for the local Dungeness crab legs,
Romesco sauce for the Jonah Crab Claws, a special house cocktail sauce
for the Alaskan Snow Crab, and the Alaska King Crab will be mated with
a Chipotle Aïoli Sauce.
"This is a great single-serving starter and an especially fun choice
for family gatherings and party groups for sharing when they come to
Salty's to celebrate the gift-giving season," says McLachlan.
Salty's sommeliers add a recommendation of Riesling for enhancing the
flavors of the many crab dishes to be featured during the festival.
"You Crack Me Up" Crab Festival is at all Salty's from December through
February. View December menus at:
Riesling revival.
By Salty's Sommelier Tim O'Brien
I have seen Riesling go from being a top seller to near extinction
and back to the top in sales both by the glass and by the bottle in
my fourteen years at Salty's. Why the resurgence?
Read more
on Tim's blog.
Mintz-her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Caramel
Hazelnut Tart is now on the dessert menu at all Salty's. You'll
love this crunchy, nutty crust of hazelnuts and vanilla wafer cookies
filled with a silky soft caramel pastry cream topped with a towering,
crunchy garnish of caramel, rice crispies and, of course, more hazelnuts.
It's available through February. If you can't make it in to Salty's
try the recipe at home; it's at Saltys.com/recipes/desserts/caramel_hazelnut_tart.asp
compliments of Alki Pastry Chef Jane Gibson.
Give
and you shall receive! Bring re-usable clothing and receive
a free cup of chowder at both Alki and Redondo Saturday, December 6.
It's to benefit Northwest Center. Look for their big
blue truck in our parking lots from 10 a.m. to 2 p.m. For every box
or bag of gently used or new clothing you give, you'll receive a cup
of chowder. Visit www.nwcenter.org
for more.
West Seattle's Art Walk is a great place to find gifts any
time of the year. On Thursday, December 11, 
Capers
in West Seattle will host Salty's Kathryn Kingen, co-author of Good
Ciao, a cookbook that makes a great gift. Stop in to buy an
autographed copy, chat with Kathy and take a look at Capers' gift items.
The signing is from 6-9 p.m. See www.caperscapers.blogspot.com
for Capers' blog. Visit www.saltys.com/good_ciao
for more on the cookbook.
"Bring in non-perishable food for the City of Des Moines
food bank or unwrapped toys for Marine Toys for Tots Foundation
by December 22 and you'll receive a discount for a future Redondo Sunday
brunch," says Redondo Managing Partner Terianne Broyles.
"Two Marines were here recently enjoying Sunday brunch and mingling
with other guests to get the word out. Please help us help them!" See
www.myfoodbank.org
and www.toys-for-tots.org
for more.
Here's your chance to play dining critic. Seattle Magazine
is asking for your vote for best restaurants 2009. Go to www.seattlemag.com/pages/index.cfm?tree_id=63&page_id=155
if you feel Salty's deserves it! Ballots are due December 19.
The Portland Tribune Side Dish tells you where to find upscale
meals at down-home prices. Read the story at www.portlandtribune.com/features/story.php?story_id=122591920151774600
and then make reservations at www.saltys.com/reservations
today.
Read more
Mintz-her-Words blog.
Holiday voices paired
with piano tunes at Alki.
SEATTLE - "We love great pairings - chocolate and Cabernet, champagne
and popcorn - and now we're pairing children's choirs with Alki's own
Piano-man Victor Janusz for Sunday brunches in December,"
says Alki Brunch Manager Jada Wood. To top it off,
long-time Salty's favorite Darren Motamedy returns
to help you celebrate the yuletide.
Leschi
Elementary School Choir led by Debbie Cavitt,
founding director, will gather at Salty's piano on Sunday, December
7. Director Cavitt is the 2007 KIRO-TV Seattle's Stars champion. The
children, kindergarten through fifth grade, have performed for Nelson
Mandela, the Alliance for Education, Harry Belafonte at Benaroya Hall
and opened for Kirk Franklin, a gospel singer. The set begins at 10:00
a.m.
Clover Park High School Choral Director Anne
Chappell sings for you on Sunday, December 14, with two groups,
the mixed Ensemble Park Express and a treble ensemble Dolce. The set
will include "Siyahamba" (a South African hymn), "Run
to the Manger," "Carol of the Bells (Ukrainian version)," and "Takeda"
(a song for Japanese Bon Festival). Chappell will include a sing-along
portion for Sunday brunchers wanting to join in! Start time is 10:30
a.m.
Darren
Motamedy (pictured here), Seattle's own saxophone star and
longtime Salty's favorite (he led a Monday night jam for years in Salty's
Café & Bar) returns with four of his promising students on
Sunday, December 21. Joining him are Ty Leeper (on
tenor sax from Park Orchard), Fernando Quevado (on
trombone from Park Orchard), Elena Johns and McKenna
Brown (on flute, from Ridgewood Elementary). The set starts
at 11 a.m.
Piano-man Victor Janusz also tickles the ivories at
Saturday brunch 10:00 a.m. to 2 p.m. See www.victorjanusz.com
for his holiday schedule. And don't miss this wonderful holiday pairing
of children's choirs and Salty's piano-man Sundays in December! Make
reservations at www.saltys.com/reservations
today.
Live music.
Here's the schedule for live music. See more above in the story "Holiday
voices paired with piano tunes at Alki in Seattle."
- ALKI BEACH - Piano-Man Victor Janusz plays during
Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio
plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.
- REDONDO BEACH - Dance in the New Year with a special
champagne toast at Midnight. Here's the December schedule with music
9 p.m. to midnight. Fri 12/5 Poodlebomb, Sat 12/6 Myles Crew, Fri
12/12 Jonny Smokes, Sat 12/13 Paul Kroeger, Fri/Sat 12/19-20 Mark
Fluegel & Cory Wilds, Fri 12/26 Paul Kroeger, Sat 12/27 Mark Fluegel
& Cory Wilds, Wed 12/31 Mike Roy
- COLUMBIA RIVER - Oregon Music Hall of Fame Inductee
Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays
with his trio.
Free shipping and free $20 gift at Saltys.com.
SEATTLE AND PORTLAND - Looking for a great gift idea? 
Salty's
online gift shop has wonderful Northwest gift ideas including Cookbooks,
Blackening Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses,
stainless steel waterbottle (say Buh-Bye to plastic), T-shirts, sweatshirts
and more! Salty's gift boxes include the Home Cook's Gift Box, pictured
here. Buy this for the chef inside you or a friend, or a loved one,
Mom or Dad, wife or husband, whoever loves to cook at home. Includes
Salty's cookbook, Blackening Spice and Seasoning Salt, an apron and
four jars of Boisterous Oyster™ sauces, all for $69.
Get a $20 promotional gift card* for every $100 purchased with free
shipping through New Year's Day! (Promotional cards do not include tax,
gratuity or alcohol and may be used from January 1 to April 15.) Visit
http://www.saltys.com/store today for the perfect
holiday gifts.
Happy Holidays to one and all!
November 2008
Here's to a great November and why you should call Salty's soon-
When twisted Oyster Rockefeller met
Sauvignon Blanc.
By Chef Jeremy McLachlan and Sommelier Tim O'Brien
SEATTLE AND PORTLAND - It can happen at your table in November at Salty's
everywhere. A twisted Oyster Rockefeller wants to meet Sauvignon Blanc.
All
Oyster Rockefellers include spinach, bacon, Pernod (anise-flavored liqueur)
and cream. You usually place the bacon-cooked spinach on top of the
oysters with Parmesan cheese and bake. Then you finish with Pernod cream.
For a twist we'll put bacon-braised arugula in the oyster shell and
then place a fried oyster on top and finish it with a Pernod crème
fraîche. Yum!
The details: The arugula is flavored with shallot and chopped water
chestnuts and deglazed with Pernod. The oysters are dredged in Parmesan
breadcrumbs flavored with garlic, onion and Italian parsley and then
fried crispy. The crème fraîche is a French sour cream,
a culture of buttermilk with heavy whipping cream (a tablespoon of buttermilk
for every cup of cream thickened over several days), mixed with salt,
white pepper, saffron and Pernod.
What wine to pair with this twisted dish? There are no definitive answers
to the food-wine pairing debate. It is like asking the question, Which
came first, the chicken or the egg? The answer depends on personal perspective.
The same is true for food-wine pairings. I disagree with the pairing
of cabernet and chocolate but I know many people who say it works for
them. We can all agree that food came before wine and since that time
winemakers have been trying to catch up. Culinary circles are finding
new ingredients and methods of preparation daily. As a professed food
lover, the pace of experimentation is exciting, and as a food-wine consultant,
the pairing challenges are what I politely call "job security."
Move over Riesling and Gewürztraminer, New Zealand Sauvignon Blanc
is staking a solid claim as one of the best white wines to enjoy with
a wide variety of food, especially seafood. The Sauvignon Blanc fruit
from New Zealand's Marlborough region has intensity of flavors to match
the vibrant offerings from Salty's creative chefs. These wines are brimming
with acid and exploding with fresh flavors like mango, passion fruit
and ruby grapefruit. The zesty lemon and lime that pervades Sauvignon
Blanc is a welcome complement to Salty's twisted Oysters Rockefeller
which features all the classic elements but in a surprising, refreshingly
different order. In short the oysters and the Sauvignon Blanc taste
better together.
Yes, it can happen at your table in November at Salty's everywhere.
A Twisted Oyster Rockefeller wants to meet Sauvignon Blanc. All you
have to do is make a reservation now. See the recipe at http://www.saltys.com/recipes/entrees/oysters_rockefeller.asp
then go to Saltys.com/reservations
and make reservations today.
Who do you want to spend the holidays with?
SEATTLE
AND PORTLAND - The annual Magical March of the Nutcrackers is heading
to Salty's - fifty-five total! Salty's Owner Gerry Kingen
purchased the creative life-sized nutcrackers to benefit Northwest Center
and to create holiday magic for Salty's guests. Tracey Lyman,
VP of Community Affairs and People for Northwest Center says, "We put
the donations to good use, furthering our mission to promote the growth,
development and independence of people with disabilities." See nwcenter.org
for more. See Saltys.com/event/holiday_parties.asp
for a video on who you want to spend the holidays with. Visit the same
page for a list of where the nutcrackers will appear this season. 
Be
sure to visit Salty's during the holidays for parties, banquets, holiday
lunches and dinners and Afternoon Tea (December only at Redondo Beach
and in Portland). We'll take your picture with a nutcracker or even
Santa in December on specific days. Your schedule:
- Thanksgiving All-Day Buffet - Alki 11 a.m.-7 p.m.;
Redondo 10 a.m.-7:30 p.m.; Columbia 10 a.m.-6 p.m. Go to Saltys.com
for menus. Redondo and Columbia feature Thanksgiving Take Home Menus
too.
- Sunday Brunch - Now All Saturdays too in Portland!
Santa Brunch in December! Alki Saturdays 9 a.m. to 1:30 p.m. and Sundays
9 a.m.-1:30 p.m.; Redondo Saturday, December 13 and 20, 10 a.m.-2
p.m., Sunday 9 a.m.-1:30 p.m.; Columbia Saturday 10 a.m. to 1 p.m.;
Sunday 9 a.m.-2 p.m.
- December Afternoon Tea - Call for more information.
- Christmas Eve (Wednesday) Alki Brunch 9 a.m.-1:30
p.m., Dinner 4:15-8 p.m., Café to 9 p.m.; Redondo Lunch 11
a.m.-4:30 p.m., Dinner 4:30-8 p.m.; Columbia Lunch 11:15 a.m.-3 p.m.,
Dinner 5-9 p.m.
- Closed Christmas Day
- New Year's Eve (Wednesday) Alki Lunch 11 a.m.-2
p.m., Café-Bar to 2 a.m., Prix-Fixe Dinner 5-10:30 p.m.; Redondo
Lunch 11 a.m.-4:30 p.m., Dinner special menu 4:30-10 p.m., Bar opens
9 p.m.; Columbia Lunch 11:15 a.m.-3 p.m., Dinner 5-10 p.m.
- New Year's Day Buffet (Thursday) Alki Brunch 10
a.m.-4 p.m. (closed for dinner); Redondo 10 a.m.-3 p.m. (closed for
dinner); Columbia 9 a.m.-4 p.m. (closed for dinner).
- Christmas Ships - Redondo: The Argosy Christmas
Ship™ choirs sing 20-minute performances broadcast via a state-of-the-art
speaker system to the throngs of people who gather at Redondo Beach.
Visit Argosycruises.com for
the schedule.
- Christmas Ships - Columbia: Parade of Christmas
Ships in front of Salty's December 6-21. Visit ChristmasShips.org/columbia.htm
for the schedule.
Take Thanksgiving Home for Your Holidays!
SEATTLE
AND PORTLAND - If you can't make it into Salty's for Thanksgiving
or want to spend Thanksgiving in your own home, Salty's Chefs at Redondo
Beach and on the Columbia in Portland will prepare a Thanksgiving meal
that you can take home with you - all you have to do is pick it up!
Place your order by Monday November 24 in Portland, and by Thursday
November 20 at Redondo Beach. For the To-Go Menus, please go to:
Redondo
Beach-Walla Walla Waterbrook wine dinner.
REDONDO BEACH - There's a luscious six-course Waterbrook Winery dinner
at Salty's at Redondo November 13. Redondo Chef Gabe Cabrera
offers you a menu designed to celebrate the bounty of the Northwest
complemented with the wines of Waterbrook, a Walla Walla winery.
"Waterbrook's contribution is to offer widely available, well-made,
true-to-varietal wines. Founded in 1984 … it established itself
as the value brand in the region," says Paul Gregutt
in Washington Wines & Wineries: The Essential Guide.
Waterbrook grapes are derived from some of Columbia Valley's finest
vineyards. The name Waterbrook complements the translation from Nez
Perce Indian dialect for the name Walla Walla, meaning "running water."
Known for super premium wines and a picturesque tasting room in downtown
Walla Walla, Waterbrook's wines are crafted by winemaker John Freeman.
From vine to bottle, Freeman and his team carefully manage every step
of the winemaking process to ensure complexity, balance and consistent
quality. Here's the six-course menu:
1st Course
Sesame Seed-Crusted Ahi Crostini Seared Rare with French Baquette &
Waterbrook Melange
2nd Course
Baked Brie, Roasted Garlic, Toasted Baguette & Chardonnay
3rd Course
Crab Bisque & Pinot Gris
4th Course
Seared Sea Scallops with Leek Cream Sauce, Risotto
& Reserve Merlot
5th Course
Blackened Petite Filet Mignon with Bleu Cheese Au Gratin
& Reserve Cabernet Sauvignon
6th Course
Chocolate Mousse & Reserve Syrah
Attendees will receive a ticket for a free tasting at Waterbrook's
tasting room, 1st & Main in downtown Walla Walla. Join Redondo Sommelier
Veronica Smith, Chef Gabriel Cabrera and Alki Sommelier
Tim O'Brien on Thursday, November 13 at 7 p.m. The
dinner is $89.99 per person (does not include tax and gratuity). Please
call (253) 946-0636 for reservations. Go to www.waterbrook.com
for more on this Walla Walla winery.
Espresso Beach Buzz at Redondo Beach.
REDONDO
BEACH - The neighborhood at Redondo Beach is buzzing about Espresso
Beach Buzz. It's an ever-changing espresso drink you can get at the
outside window counter where you've been ordering Fish & Chips to
eat on the beach in the summer. You could always get coffee to go but
now you can get espresso to help you handle winter's chill.
The updated to-go menu now includes espressos, pastries and snacks
- Fisher Scone $1.99, Biscotti $.99, Apple Dumplings $1.99, Coffee Cake
$2.99, Bagels and Cream Cheese $2.99. Available at 11 a.m. are Seafood
Chowder cup/$6.99 or bowl/$7.50, Cod Fish & Chips - 3 pieces $9.99
or 2 pieces $7.99. Espresso drinks include 12 or 16 ounces: Café
Mocha $3.25/$3.50, Flavored Mocha $3.50/$3.75, Caffé Latté
$3.00/$3.25 and more. The Espresso Beach Buzz is $3.50/$3.75 (ask your
barista for the special of the day) and buy a Red Mug with it for $10
(or buy a Red Mug alone for $14). Drip coffee and hot tea are $1.99.
Click
here Seattle_South_Espresso_Beach_Buzz for the full menu. The window
is now open daily all year long.
"3 Courses for $30 Dinner" in November at Redondo
and Columbia only.
SEATTLE
AND PORTLAND - Salty's at Redondo Beach and Salty's in Portland
on the Columbia are continuing the "3 Courses for $30 Dinner" in November.
Salty's "3 Courses for $30 Dinner" lets you pick one of three appetizers,
entrées and desserts - all for a fixed price of $30. Salty's
in Portland Chef Dana Cress will feature an all-Oregon
three-course menu to celebrate Oregon Bounty, a statewide campaign showcasing
products made, caught or grown in Oregon.
In Des Moines, Salty's at Redondo Chef Gabriel Cabrera
says the menu for Redondo includes first-course choices of Classic Caesar
Salad, Seafood Chowder; or Coconut Tiger Prawns. Main entrée
choices are Blackened Copper River Coho Salmon, Asiago-Crusted Ling
Cod or a seven-ounce Flat Iron Beef Steak. Third course options are
Salty's classic White Chocolate Mousse Cake, Crème Brûlée
or house-made ice cream or sorbet with house-made cookies. View menus
at
Then go to Saltys.com/reservations
and make reservations today.
Mintz-her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
"A Lesson That Comes With Lip-Smacking Homework"
is a story in the Kitsap Sun by Brynn Grimley
about Ridgetop Junior High students learning about tempering chocolate
from Alki Pastry Chef Jane Gibson. She worked with
Kathryn Wilkie, food consumer sciences teacher, to
give the students a peek into her life as a pastry chef. "Chocolate's
my thing," she said. "I just want everybody to love it as much as I
do." 
Go
to Kitsapsun.com:80/news/2008/oct/30/a-lesson-that-comes-with-delectable-homework
for a video and story on tempering chocolate. It includes a recipe for
Gibson's Black Bottom Cupcakes. Also see Allrecipes.com/HowTo/Tempering-Chocolate/Detail.aspx
for instruction.
Salty's Brunch Piano-man Victor Janusz will perform for Thanksgiving
guests at Alki from Noon to 5 p.m. on Thanksgiving. Now in
his fourth year as the weekend music-man, Janusz says, "Thanksgiving
always makes me think of Irving Berlin, maybe because mom and dad were
always humming tunes like ‘What'll I Do' and ‘How Deep Is
the Ocean'." He'll be taking your requests, so be sure to ask! Visit
www.victorjanusz.com
for more on his holiday schedule.
Have you seen the Salty's Seefood® Express 
making
rounds to hotels in downtown Seattle? It's painted with a colorful
display of sealife - you can't miss it! If you have a large party, you
might get a free ride if the van is available. Redondo and Portland
also have vans. Call Salty's for more information when you have a large
party and need a ride.
Read more Mintz-her-Words
blog.
Live music.
Alki live music. SEATTLE - Piano-Man Victor Janusz
plays during Saturday and Sunday brunch at Alki. Casey MacGill's Blue
4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.
Redondo pop music. SOUTH SEATTLE - Music is from 9:30
p.m. to Midnight: Sat 11/1 Poodlebomb, Fri 11/7 Andy Burnett, Sat 11/8
Myles Crew, Fri 11/14 Paul Kroeger, Sat 11/15 Myles Crew, Fri 11/ 21
Jonny Smokes, Sat 11/22, 28 and 29 Cory Wilds & Mark Fluegel
Columbia live jazz. PORTLAND - Oregon Music Hall of
Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist Jof
Lee and Saturdays with his trio.
Free shipping and free $20 gift at Saltys.com.
SEATTLE AND PORTLAND - Looking for a great gift idea? Salty's online
gift shop has wonderful Northwest gift ideas including Cookbooks, Blackening
Spices, Boisterous Oyster Sauces, coffee mugs, bar glasses, stainless
steel waterbottle (say Buh Bye to plastic), T-shirts, sweatshirts and
more! Salty's gift boxes include the Home Cook's Gift Box, pictured
here. Buy this for the chef inside you or a friend, or a loved one,
Mom or Dad, wife or husband, whoever loves to cook at home. Includes
Salty's cookbook, Blackening Spice and Seasoning Salt, an apron and
four jars of Boisterous Oyster™ sauces, all for $69.
Get a $20 promotional gift card* for every $100 purchased with free
shipping through New Year's Day! (Promotional cards do not include tax,
gratuity or alcohol and may be used from January 1 to April 15.) Go
to Saltys.com/gifts
to see Salty's great Northwest gift ideas.
October 2008
Don't miss our once-a-year October menus, new beefy steaks and
a wine dinner at Redondo Beach - read all about it and our other news:
"3 Courses for $30 Dinner"
served just once a year.
SEATTLE AND PORTLAND - A wonderful thing happened in 2006 when we introduced
our guests to a new, one-price, multiple-course multiple-choice dinner
for just $30. Our guests loved it and asked us to make it available
every year. Salty's "3 Courses for $30 Dinner" lets you pick one of
three appetizers, entrées and desserts - all for a fixed price
of $30.
Salty's
in Portland will feature an all-Oregon three-course menu to celebrate
Oregon Bounty, a statewide campaign showcasing products made, caught
or grown in Oregon (see www.traveloregon.com/Bounty.aspx
for more). Chef Dana Cress offers you exquisite Oregon
ingredients from all regions in the state, including an Oregon Silver
Falls Creamery Peppercorn Olive Oil Chèvre, made especially for
Salty's, Plants Beautiful Mustard Greens, Carlton Farms Pork, Columbia
River Sturgeon, handcrafted Blackwatch Porter, local pears and produce,
and other seasonal ingredients. The selections on the Portland menu
will change over the next two months, all of which reflect the bounty
of Oregon.
Columbia Chef Dana Cress says, "We are especially lucky to treat our
guests to the superb Peppercorn Olive Oil Chèvre from Silver
Falls Creamery. Silver Falls typically stops production of this cheese
in the fall." Available now until the end of November, the Portland
menu is a once-a-year value not to be missed.
In Seattle, Salty's Alki Chef Jeremy McLachlan says
the menu for both Alki and Redondo restaurants includes first course
choices of Classic Caesar Salad with Garlic Caesar Dressing, Focaccia
Croutons and Shredded Pecorino; Salty's Signature Seafood Chowder; or
Coconut Tiger Prawns with Thai Chili Sauce. Main entrée choices
are Blackened Copper River Coho Salmon with Pine Nut Butter, Asiago-Crusted
Ling Cod with Sun-dried Tomato Vinaigrette-Tossed Arugula Salad or a
seven-ounce Flat Iron Beef Steak with House Steak Sauce. Third course
options are Salty's classic White Chocolate Mousse Cake, Crème
Brûlée with fresh berries or house-made ice cream or sorbet
with house-made cookies.
The menu in Seattle is served in October only, Sundays through Thursdays
from 5 to 7 p.m. at Alki and daily for dinner hours at Redondo. View
menus at
Go to www.saltys.com/reservations/ and
make reservations today.
Salty's beefs up its steak menu.
SEATTLE AND PORTLAND - Salty's chefs have added a new "Carnivores
Welcome" section to their menus. Salty's on Alki Chef Jeremy
McLachlan says, "As summer turns to fall and winter our guests
turn to comfort foods and a juicy beef steak is at the top of their
list."
The
new fall menus feature a variety of both USDA Prime and USDA Choice
Certified Angus Beef steak entrées. "Prime steaks are selected
for their tenderness from the top 2% of corn-fed Nebraska beef and Choice
steaks are prized for juiciness and flavor," he says.
Steaks have always been on Salty's menus, but now there are more choices,
says McLachlan. He says the menus are set up so that beef lovers can
"steak out" their own dining adventure. "These steaks are great all
by themselves but if our guests want to add a little extra adventure
to their dining they can pair up their beef steak with one of our most
popular seafood items such as Tiger Prawns or King Crab."
Redondo Chef Gabriel Cabrera says a guest favorite
is The Blackened Bleu, an 8-ounce top sirloin dusted
and seared with Salty's Blackening Spice on the outside and very tender
inside. "We smother it with melted gooey Rogue River blue cheese," he
says.
The Pepper Punch has also become immediately popular.
It's a dry-aged Madagascar Peppercorn-crusted New Yorker.
Portland Chef Dana Cress reports, "Salty's Certified
Angus USDA Choice Beef steaks come from cattle raised on ranches with
all natural feeds - free of hormones or antibiotics." Steak entrées
are served with potatoes and roasted vegetables. Three out of the six
are priced under $30. View menus at
Go to www.saltys.com/reservations/ and
make reservations today.
(Steak photos by Ilya Moshenskiy www.ilyafood.com)
Walla Walla Waterbrook wine
dinner at Redondo.
REDONDO BEACH - You won't want to miss the luscious six-course Waterbrook
Winery dinner at Salty's at Redondo in November. Redondo Chef Gabe
Cabrera offers you a menu designed to celebrate the bounty
of the Northwest complemented with the wines of Waterbrook, a Walla
Walla winery.
"Waterbrook's contribution is to offer widely available, well-made,
true-to-varietal wines. Founded in 1984 … it established itself
as the value brand in the region," says Paul Gregutt
in Washington Wines & Wineries: The Essential Guide.
Waterbrook grapes are derived from some of Columbia Valley's finest
vineyards. The name Waterbrook complements the translation from Nez
Perce Indian dialect for the name Walla Walla, meaning "running water."
Known for super premium wines and a picturesque tasting room in downtown
Walla Walla, Waterbrook's wines are crafted by winemaker John
Freeman. From vine to bottle Freeman and his team carefully
manage every step of the winemaking process to ensure complexity, balance
and consistent quality.
Read more
about the menu on Tim's Wine Blog
Mintz-her
words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Best of Citysearch 2008 says their audience voted Salty's on
Alki in First Place for Best Seafood in Seattle. Congratulations
to the team at Alki and Chef Jeremy McLachlan 
for
some of the best seafood dishes in Seattle. Alki also placed in the
top 10 for brunch, dessert, outdoor dining, fine dining and waterfront
restaurant dining! Visit seattle.citysearch.com/bestof/categories for
more.
Thanksgiving to go! - Bring Thanksgiving Home for your Holidays!
If you can't make it into Salty's for Thanksgiving or want to spend
Thanksgiving in your own home, Salty's Chefs at Redondo Beach and on
the Columbia in Portland will prepare a Thanksgiving meal that you can
take home with you - all you have to do is pick it up! Place your order
by Monday November 24 in Portland, and by Thursday November 20 at Redondo
Beach. See the To Go menus at:
Don't wait to make Thanksgiving reservations at the restaurants.
Seats go fast! See menus at
and call soon to make reservations
(holiday reservations are not available online).
Read more Mintz-her-Words
blog.
Alki live music.
SEATTLE - Piano-Man Victor Janusz plays during Saturday and Sunday
brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays and Fridays
7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE - Music is from 9:30 p.m. to Midnight: Fri 10/3 Paul
Kroeger, Sat 10/4 Myles Crew, Fri 10/10 Cory Wilds & Mark Fluegel,
Sat 10/11 Cory Wilds & Mark Fluegel, Fri 10/17 Heather Banker, Sat
10/18 Paul Kroeger, Fri 10/24 Jonny Smokes, Sat 10/25 Paul Kroeger,
Fri 10/31 Myles Crew.
Columbia live jazz.
PORTLAND - Oregon Music Hall of Fame Inductee Mel Brown plays 7 to
10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio.
Watch for delicious discounts in your email.
SEATTLE
AND PORTLAND - As a ThanksGiving to all our loyal email guests, we're
taking $20 off your dinner bill or $10 off your lunch tab if you're
lucky enough to get a Delicious Discount email at the end of October.
If you're not on Salty's Private Email List (strictly confidential),
you can sign up today at www.saltys.com/contact/private_list.asp
- our list is private and will not be shared with anyone.
When you get your email, just print it out and bring it with you. It's
only good during November 2008 but not on Thanksgiving Day and you may
only use one per table. It's not good with any other offer and has no
cash value.
National Boss Day is Thursday, October 16th.
SEATTLE & PORTLAND - You want the boss to pat you on the back but
when was the last time you gave praise to the boss? National Boss Day
is October 16 and offers everyone an opportunity to honor their boss.
"Salty's gift cards make a great way to show your boss appreciation,"
says Portland Managing Partner Linda Addy. "Better
yet, bring your boss into Salty's for a lunch on you!"
Buy gift cards for your boss when you visit Salty's or buy them by
calling any of our restaurants (we're sorry to say our new shopping
cart may not be ready but you can try it at www.saltys.com/gifts).
Go to www.saltys.com/reservations/ and
make reservations for lunch.
September 2008
Thanks a million for the wonderful recipes submitted to our Wild Salmon
Recipe Contest. Salty's chefs have chosen the winners – read all
about it and our other news:
Our newest lollapalooza: crunchy oysters
n'flat iron steak.
SEATTLE,
PORTLAND, REDONDO BEACH – "Salty's newest lollapalooza is here:
crunchy oysters and flat iron steak," says Salty's at Redondo Beach
Chef Gabriel Cabrera. It's the crowning touch to Salty's
"Aw Shucks" Amorous Oyster Festival. The dish is a dynamite
pairing of crispy-fried Minterbrook oysters with a juicy flat iron steak.
It's sided with bacon-braised Washington Walla Walla sweet onions, a
Yukon Gold potato pancake accented with shallot, a touch of garlic,
fresh thyme and ground caraway. The crispy-fried oysters are topped
with a dollop of aïoli sauce flavored with chopped gherkin pickles
and fresh parsley. Sprinkles of tarragon top it all.
The
oysters are 100% natural from the Minterbrook Oyster Company*
in Gig Harbor, Washington. With 50+ years in the aquaculture business,
Minterbrook Oyster Company sources its shellfish from the pristine waters
of the Pacific Northwest. Their oysters derived from strong wild stocks
are also part and parcel of Salty's oyster offerings. "Our oysters are
the freshest available, the best of the Northwest," says Portland Chef
Dana Cress. "We source our oysters for quality."
Oysters on Salty's menus include Pacific Oysters (widely grown on Oregon
and Washington beaches) with a strong flavor of their terroir
(oysters are like wine which mirrors the locale where they are grown).
Occasionally available are Kumamoto oysters (grown in Washington State)
which are the smallest of the Pacific oysters and have a mild fruity
flavor.
Salty's Oyster Festival starting in September in Portland, Seattle
and Redondo Beach includes other specially featured oyster dishes. A
guest favorite is freshly shucked oysters on the half shell served with
Salty's label Boisterous Oyster Sauces – there's
Hot & Heavy Chunky Cocktail Sauce (great with any seafood), Bold
& Beautiful Tango Mango Pepper Jam (great on pork, chicken, shrimp
or crackers), Tart & Tangy Raspberry Mignonette and The Classic
Shallot Mignonette (both perfect with oysters and chilled shellfish).
You can buy the oyster sauces to go from our gift shops. The sauces
are now available separately for $1.95 each or buy all four for $6.95
which includes a gift box. You can buy them online at www.saltys.com/gifts/giftshop.asp
or visit Salty's restaurant gift shops.
"We're recommending you enhance the flavors of Salty's September oyster
dish with a New Zealand Sauvignon Blanc – and you'll have nothing
less than a lollapalooza!" says Tim O'Brien, Salty's Sommelier. Sauvignon
Blanc is the perfect wine pairing with oysters. Check out Salty's chefs'
menus and market sheets at www.saltys.com/food_wine/menus.asp
for other oyster dishes. Visit www.saltys.com/reservations
to make reservations. See http://www.saltys.com/recipes/entrees/oysterssteakgherkinaioli.asp
for the Crunchy Oysters n'Flat Iron Steak recipe.
*See www.minterbrookoyster.com
where you can find all kinds of interesting facts about oysters. Our
photos are courtesy Minterbrook Oyster Co.
New Zealand's Sauvignon Blanc – perfect
with oysters.
By Tim O'Brien, Sommelier
White wine is making a comeback. There is a movement underway in the
world of wine. Wine lovers are imposing a new set of expectations on
their wines and winemakers are listening because at the end of the day
they all work for you, the wine lover. There is an unmistakable trend
toward white wine that is full of fresh crisp flavors. If we are drinking
white wine we want it to snap with racy ripeness. I compare it to garden
tomatoes or just-picked fruit.
In all of our Salty's, in Portland and Seattle and Redondo Beach, we
have noticed the sales of Sauvignon Blanc, Riesling and Pinot Gris explode.
You have probably seen the proliferation of unoaked chardonnay and New
Zealand Sauvignon Blanc at your favorite wine shop. Now is the perfect
time to see what all the lip-smacking fuss is about because we will
feature New Zealand Sauvignon Blanc in September.
Read more
at Tim's blog
The Penfolds story comes to Portland Salty's.
PORTLAND
– "Penfolds is the custodian of a wonderful Australian tradition
steeped in wine lore and the spirit of generosity," says Peter
Gago, Penfolds Chief Winemaker. Winning "International
Winery of the Year - 16 Years" from Wine and Spirits Magazine,
2006, the Penfolds vineyards in southern Australia originate from vine
cuttings from southern France. The cuttings were brought over by Dr.
Christopher Rawson Penfold in 1844 when he emigrated from England. Penfolds
winery now represents some of the oldest vines in the world with more
than 5,000 prime grape-growing acres of vineyards in South Australia.
Today Gago carries on a tradition of style and quality, with minimal
vintage variation.
Australian wine reviewer James Halliday* says the
Penfolds' style is threefold: "Rich, sweet fruit, at the riper end of
the spectrum; oak influence, integrated in the structure and flavor
of the wines; pronounced yet rounded tannins." Salty's Chef Dana
Cress and Beverage Manager Matt Carter pair
Penfolds wine with Salty's food at Salty's in Portland on Friday, October
10, at 7 p.m. and invite you to join them. Wine Representative Jim
Gratton will tell us all about Penfolds wine. Here's the menu:
- First Course: White Cheddar & Toasted Walnut
Tartlet, Housemade Whole Grain Crackers with Triple Cream Mousse &
Granny Smith Apple, Chèvre Terrine with Shiitake Mushrooms
& Leeks – Eden Valley Reserve Riesling 2007
- Second Course: Roquefort Papillon Fondue, Roasted
Chanterelle Mushrooms, Dungeness Crab Claw, Herbed Pate A Choux, Housemade
Sourdough Bread Bowl – Thomas Hyland Shiraz 2005
- Third Course: Seared Muscovy Duck Breast, Sweet
Spiced Pumpkin Sauce, Pea Vines & Candied Walnuts – Bin
407 Cabernet Sauvignon
- Fourth Course: Venison Three Ways – Grilled
Venison Chop with Raspberry Black Pepper Gastrique, Braised Shoulder
of Venison with Juniper Berry Gin Sauce, Roulade of Venison &
Sweet Onion Purée, Butternut Squash Bread Pudding & Oregonzola
Cheese – Bin 389 Cabernet Shiraz 2005
- Fifth Course: Dark Chocolate Soufflé, Rum
Raisin Sabayon & Honey Roasted Pears – Grandfather Fine
Old Tawny Port
The dinner is $115 per person including gratuity. Seating is limited
so call (503) 288-444 today. Visit www.penfolds.com
for more about this Australian winery.
*See the Australian Wine Companion at www.winecompanion.com.au
(the definitive guide).
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Salty's
chefs are excited to announce the three winners of the Wild Salmon Recipe
Contest to celebrate Salty's 30 years in the Pacific Northwest. The
first Salty's was built on the Willamette River in 1978 and was called
Salty Pickerel's and Angus McHereford's – quite
the characters judging from the art our resident archeologist dug out
of the warehouse for us (we're talking about Steve Cox,
Salty's Facilities Manager). Today Salty's in Portland is over on the
Columbia River with magnificent riverfront views. Portland Chef Dana
Cress says, "I'm happy to announce that Tim Bottler,
a local Portlander and happy hour regular, is our winner for the contest.
He submitted Gingered Salmon with sesame date sticky
rice, golden curry sauce and shiitake mushrooms. We loved it! Visit
www.saltys.com/news/blogs/chef_blog_portland
for the full story and recipe.
In Seattle Chef Jeremy McLachlan tells me, "Picking
the winner wasn't easy! I narrowed it down to three recipes and thought
about it every day. Which one? I do a lot of preserving at the restaurant
and I decided to use this recipe because I love the use of local fruit
paired with salmon. Salmon goes great with fruit. The fattiness holds
up to the sweetness wonderfully." The winner of the contest for Alki
is Jon Miller's Spectacular Salmon with Apricot Glaze
(he's from Salem, Oregon). McLachlan says, "I liked his preparation
so much it will be on my fall menu." See www.saltys.com/news/blogs/chef_blog_seattle
for the recipe.
At Redondo Beach, Chef Gabriel Cabrera, says, "The
winner of the Redondo contest is Vickie Chynoweth of
Enumclaw, Washington. Her wonderful salmon dish was a great marriage
of fresh summer ingredients and offered a wonderful mouth feel with
different textures. On top of that, Redondo Beach guests loved it. Visit
www.saltys.com/news/blogs/chef_blog_seattle_south
for the recipe.
Citysearch is asking for your vote. Salty's on Alki in Seattle is nominated
for Brunch, Dessert, Fine Dining, Outdoor Dining, Seafood, Waterfront
Dining. We hope you agree! Go to http://seattle.citysearch.com/bestof/categories
and place your vote today. Voting ends September 10.
Congratulations, Jon, Tim and Vickie. Salty's chefs look forward to
meeting you and five of your friends for a personal cooking class with
them.
There are only a six spaces left for Cooking with Class at
Salty's on Alki on Tuesday, September 16, now in its seventh year!
You get to work with three chefs to learn their recipe and tips and
bonus! you eat what you make and pair it with donated wines. Go to www.seattledining.com/cwc
for more.
One of Salty's at Redondo Beach family members, Justin Hart,
is undergoing chemotherapy for leukemia. Redondo is having a garage/bake
sale in the back lot of their parking lot on Saturday, September 6,
from 8 a.m. to 1 p.m. All proceeds go directly to Justin.
Alki
Pastry Chef Jane Gibson will be at the Seattle Home Show 2 on October
18 to demo her wonderful "Best Chocolate Cake Ever!" at 2 p.m.
Visit www.seattlehomeshow.com
for more information. Gibson and her pastry crew at Alki is known for
making nearly every item in-house – crackers, bread, pizza dough,
croutons, desserts.
Australian Penfolds wine dinner is on Friday, October 10 at
Salty's in Portland. See www.saltys.com/news/blogs/wine_blog_portland
for the menu by Chef Dana Dress.
Alki's fall dessert menu by Gibson and her crew includes Rivoli
(named after the Rue de Rivoli in Paris) made with crispy hazelnut
meringue layers and praline hazelnut mousse, chocolate sponge cake and
lemon curd topped with raspberries and lemon macaroons; and Caramel
Apple Sundae, a goblet filled with caramel, gingerbread, vanilla ice
cream, caramel apples, fudge sauce, whipped cream and candied peanuts.
Visit www.saltys.com/seattle/menus/Seattle_Dessert_Menu.pdf
for the menu.
Read more
Mintz-her-Words blog.
Live music in the Café-Bars.
Alki live music. SEATTLE – Piano-Man Victor
Janusz plays during Saturday and Sunday brunch at Alki. Casey MacGill's
Blue 4 Trio plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.
Redondo pop music. SOUTH SEATTLE – August schedule:
Fri 9/5 Jonny Smokes, Sat 9/6 Myles Crew, Fri 9/12 Poodlebomb, Sat 9/13
Mike Roy, Fri 9/19 Myles Crew, Sat 9/20 Glenn Harrell, Fri 9/26 Heather
Banker, Sat 9/27 Myles Crew
Columbia live jazz. PORTLAND – Oregon Music
Hall of Fame Inductee Mel Brown plays 7 to 10:30 p.m. Fridays with Pianist
Jof Lee and Saturdays with his trio. Portland Keyboard Romantic Andrei
Kitaev plays Wednesdays, 6:30 p.m. to close.
Janusz sings with giants.
SEATTLE
– Victor Janusz Seattle's own brunch piano-man
was one of 36 participants chosen out of a nationwide audition of more
than 700 singers for the Sixth Annual Yale Cabaret Conference.
They were in New Haven, Connecticut, this summer where he says, "It
was a thrill to study and sing alongside so many giants from the Broadway
and cabaret stage. I got to sing one of my original songs Born In A
Tent at the Annual "Curtain Call" Concert at Yale School of Drama on
August 3." He says he made a lot of new friends and hopefully future
performing partners. "I studied intensively with singers Jason
Graae, Sharon McKnight and Laurel Masse (of
"Manhattan Transfer" fame) pictured here with Janusz, and
songwriters Steven Lutvak and Carol Hall (writer of Best Little Whorehouse
in Texas). Visit www.victorjanusz.com
for more photos from the Yale Cabaret Conference and read more at
www.thecabaretconferenceatyale.com
for the 2009 effort to launch cabaret into the 21st Century. Come listen
to Janusz play piano in Seattle Saturdays and Sundays in Seattle at
their brunch.
Dine early. Save money. Lose wait. At Redondo
only.
REDONDO BEACH – Early birds get a great deal at Salty's
at Redondo Beach. Come in from 3-6 p.m. Monday-Thursday (or
Sundays 4:30-6 p.m.) and you'll be seated faster and save moohlah on
a sensational three-course dinner for only $22.95.
Choose
from Seared Alaskan Cod with leek risotto and sherry-lobster
cream sauce; Pan-Fried Salmon with red potatoes, artichoke
tartar sauce, roma tomatoes and Italian parsley; Blackened King
Salmon with pine nut butter, ginger jasmine rice; Grilled
Chicken with mashed potatoes, herb demi-glace; Grilled
Top Sirloin with mashed potatoes, merlot demi-glace; Linguine
Marinara with salmon, cod and clams roasted with garlic over linguine
tossed with a tomato-vegetable sauce.
For dessert choose crème brûlée, Salty's White
Chocolate Mousse Cake, ice cream or sorbet. You can't beat that for
$22.95. And nobody tops Salty's view of Puget Sound. Come see for yourself.
The earlier the better. Call (253) 946-0636 or visit www.saltys.com/reservations
and make your reservation today.
August 2008
Local, organic produce now at all Salty's.
SEATTLE
AND PORTLAND – "Jeremy pours so much passion into what he does.
He started using local organic produce when he was promoted to Executive
Chef at the Portland Salty's – where organic farms are only 20
minutes away – back in 2003," says Managing Partner Bonnie
David. Now in Seattle Chef Jeremy McLachlan
is featuring local Snohomish County farm produce on the Seattle menus.
Chef Dana Cress continued the tradition in Portland
after taking the reins from McLachlan in 2006. Chef Gabriel
Cabrera at Redondo has jumped on the local organic produce
bandwagon too.
McLachlan's commitment to local organic produce can be challenging
in a big house like Salty's. He's canning local apricots and Rainier
cherries from local farms so he can use local fruit even in the winter.
What does 200 pounds of apricots look like? Seems McLachlan can't get
enough of them judging from this photo. See www.heartofwashington.com/consumer/apricot.html
if you love apricots. See www.saltys.com/news/blogs/chef_blog_seattle/
for McLachlan's blog about canning apricots.
McLachlan inspired Salty's very own Gardener Celeste Stubner
to grow herbs for him next to the fishing pier and adjacent
to the bakery. Now his cooks walk out to the herb garden and bring in
a handful of fresh herbs to chop up for dishes like the Blue Plate Special.
"It doesn't get any better than that," says McLachlan.
In Portland, Cress says he's in love with Willamette Valley berries.
Visit www.saltys.com/news/blogs/chef_blog_portland/
to find out the details on his August market sheet.
Redondo's Cabrera says, "Some of our local organic produces comes to
us from as close as the Kent Valley and Fife, and as far away as Bellingham,
Sultan and Yakima – just to mention a few." See www.saltys.com/news/blogs/chef_blog_seattle_south/
for Cabrera's blog on Redondo's local organic produce.
Lavender
is in full bloom. Salmon is wild. What's not to like about August? Here's
a dish you must come into Salty's in August to enjoy: Lavender
Honey-Caramelized Wild Salmon Served on a Bed of Arugula with Strawberry
Vinaigrette, Local Fresh Berries, Chèvre Cheese and Honey Cornbread
Croutons. "This dish was originally featured on Northwest Afternoon
in July and we'll run it for the month of August at all Salty's. It's
a light dish for hot summer months," says McLachlan. He says the vinaigrette
is made with strawberries soaked in rice wine vinegar for two months.
They blend in a touch of champagne vinegar for tartness, add shallot,
honey, strawberries and canola oil. It's finished with salt and white
pepper then tossed with fresh arugula just before serving. The croutons
are twice-baked cornbread tossed in honey, butter and salt, then baked
golden. Chèvre, fresh berries and the croutons top the arugula
which is crowned with glazed wild salmon and garnished with a few edible
flowers. "It's almost too beautiful to eat! Just kidding, grab a fork!"
admonishes McLachlan. View the recipe at www.saltys.com/recipes/entrees/lavenderhoneysalmon.asp
if you can't make it in – but Salty's chefs want to cook it for
you so go to www.saltys.com/reservations
to make your reservation today.
Come try our laid-back lunches.
"Clothing optional."
SEATTLE AND PORTLAND – If you really want to make fun out of
your lunch hour, come as you are and try Salty's Laid Back Lunches.
"You'll find the prices are as friendly as our servers. And the menus
are scrumptious enough to bring you back for more – five days
a week," says Portland Manager Linda Addy.
The menus at all Salty's include the near-famous Mac & Cheese,
the ever-changing Blue Plate Special, the oh-so-happy Burgers plus items
like Soups and Sandwiches. "Let us know if you're in a mad rush and
we'll speed things up just for you," says Addy. It happens Monday through
Friday. It's very affordable and clothing is workaday optional –
anything goes. Here's your menu:
Salty's on the Columbia–Portland
BBQ BOURBON CHICKEN BURGER
Maui Sweet Roll, Mozzarella, Caramelized Sweet Onion, Lettuce, Tomato,
Black & Tan Onion Rings 10.95
TILLAMOOK CHEDDAR & APPLEWOOD BACON SIRLOIN BURGER
Red Leaf Lettuce, Tomato, Red Onion, Seasoned Fries 9.95
PRIME RIB HOAGIE
Marsala-Braised Mushrooms, Caramelized Sweet Onion, Roasted Yellow Bell
Peppers, Mozzarella, Rosemary-Shallot Aïoli, Fries 11.95
PRAWN PO' BOY
Pan-fried Cornmeal-Dusted Prawns, Grilled Corn Salsa, Lettuce, Tomato,
Cilantro Mayonnaise, Black & Tan Onion Rings12.95
SANDWICH DU JOUR & YOUR CHOICE OF SOUP OR SALAD
13.95
BUFFALO-STYLE FISH TACOS
Flour Tortilla, Shredded Cabbage, Bleu Cheese, Buffalo Hot Sauce, Fries12.95
CRAB AND BAY SHRIMP MELT
Hoagie Roll, Cheddar, Fries 15.95
CRAB & SHRIMP MAC ‘N' CHEESE
Fusilli Pasta, Smoked Gouda, Tillamook Cheddar Cheese,
Crispy Fried Onions 18.95 Make It Vegetarian 15.95
Salty's at Redondo–Des Moines/Federal Way
ROAST BEEF ON BAGUETTE
Caramelized Onions, Gouda Cheese, Au Jus, Fries 10.99 Half Portion 6.99
CLASSIC B.L.T.
Hickory-Smoked Bacon, Lettuce, Tomato,
Basil Pesto or Mayo 10.99 1/2 Portion 6.99
TILLAMOOK MEDIUM CHEDDAR
CHEESE AND HICKORY-SMOKED
BACON BURGER & FRIES 11.99
GRILLED CHICKEN BREAST
Tomato, Onion, Lettuce, Mozzarella 11.99
CRAB & CHEDDAR SANDWICH
Seasonal Fruit 14.99 1/2 Portion 7.99
BLACKENED SALMON CAESAR SALAD & CUP OF CHOWDER 14.99
FISH & CHIPS 15.99
GRILLED WILD SALMON
Pesto Mashed Potatoes, Veggies 15.99
GARLIC TIGER PRAWNS
Over Mashed Potatoes, Veggies 14.99
MUSHROOM RAVIOLI
Garlic Cream, Parmesan Cheese 14.99
Cup of Chowder & Salad 12.99
Salty's on Alki–Seattle
OREGON ALBACORE TUNA MELT
Rustic Bread, White Cheddar, Tomato, Bacon, Cup of Chowder 11.95
TERIYAKI CHICKEN BURGER
Grilled Pineapple, Red Onions, Chipotle Mayo, Crispy Fries 11.95
PRIME RIB IN AU JUS
Grilled Ciabatta, Crispy Onions, Swiss Cheese, Horseradish Mayo, Fries
14.95
OPEN-FACED CRAB MELT
Heirloom Tomato, White Cheddar, Cumin-Tossed Field Greens 16.95
THE KINGEN BURGER
American Cheese, Smoked Bacon, Fried Egg, Burger Sauce, Crispy Fries
11.95
BLACKENED HALIBUT TACOS
White Corn Tortillas, Lime-Marinated Cabbage, Tortillas, Roasted Tomato
Salsa, Chipotle Aïoli, Sour Cream, Queso Fresco 17.95
HALIBUT BURGER & FRIES
Shredded Lettuce, Tartar Sauce 14.95
DUNGENESS CRAB MACARONI AND CHEESE
Four Cheese, Tomato and Arugula Salad 19.95 Half Order 11.95
HALIBUT FISH & CHIPS
Crispy Fries, House-Made Tartar 16.95
See full lunch menus and market sheets at www.saltys.com/food_wine/menus.asp
and then go to www.saltys.com/reservations
to make reservations today.
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Did
you make reservations for Portland Salty's Chateau Ste. Michelle Winemaker's
Dinner on August 8 at 7 p.m.? Chef Dana Cress
has designed a five-course meal with wines selected by Beverage Manager
Matt Carter. Enjoy dining al fresco on the covered
deck, summer's harvest and Winemaker Wendy Stuckey
(you'll love her delightful Australian accent). Stuckey's responsible
for the iconic Wolf Blass Winery Gold Label Riesling. The menu is posted
at Saltys.com Portland wine blog. The dinner is $105 including gratuity.
Call (503) 288-4444 today.
Beach picnics are what August is all about. Redondo makes it
easy for you. Stop by their outdoor Seafood Bar and select
fish and chips – made to order – with many options available:
cod, halibut, salmon, oysters, prawns. There are kid-sized meals, too.
Visit www.saltys.com/seattle_south/menus/Seattle_South_Seafood_Bar.pdf
for the menu. They close after Labor Day so don't wait! You can call
ahead (253) 946-0636 so they're ready when you are!
Don't
miss the Bite of Oregon August 8 and 9. Come to Waterfront
Park where Salty's on the Columbia will serve Blackened Caesar Salad
and Salty's famous Seafood Chowder. Visit www.biteoforegon.com
for more about the state's premier culinary festival which donates 15%
of the proceeds to the Special Olympics.
See Columbia's Chef Dana Cress demonstrate Crispy
Crab Cakes with Salsa Verde Aioli at the Clark County Fair
on August 10. He'll also grill Smoked Salmon with Warm Bacon Vinaigrette,
Wilted Arugula and Sherry Cider Reduction. Visit www.clarkcoeventcenter.com/events.php?e=135
for more.
Cooking with Class returns for its seventh year at
Alki when 22 of Seattle's greatest chefs teach you how to make their
special recipes – you select three chefs. Visit www.seattledining.com/cwc
for the dishes each chef features. Join us Tuesday, September 16, for
$125 per person. Enjoy food and wine, a fundraiser auction with Auctioneer
John Curley and a raffle. Go to their web site at www.seattledining.com/cwc
to reserve your spot. It sells out fast!
Redondo Chef Gabriel Cabrera was Northwest Afternoon's
Doorbell Chef recently and you have to see the video at www.komonews.com/nwa/doorbellchef/25829194.html?video=YHI&t=a
(now this is a guy who knows how to raid a refrigerator). KOMO Producer
Kris Browne had Cabrera knock on doors with Host Kent
Phillips in Seattle's Queen Anne neighborhood. "I had a spectacular
time. All I took with me was fresh king salmon and I raided their refrigerator
and found lots of goodies," says Cabrera.
Think about Saturday brunch in Portland. It's new and it's
spectacular. It's the same great culinary adventure in dining as Sunday
brunch only it's on Saturday – in Portland. Make reservations
today at www.saltys.com/reservations or
call (503) 288-4444. They even have a kid's brunch table.
Read more Mintz-her-Words
blog.
B4T musique et gastronomie.
SEATTLE – Well, the Blue 4 Trio (aka B4T) is
back at Salty's in Seattle after two weeks on the Continent and their
belts are on strike like a group of French rail workers.
"The cheese. I … just … couldn't … stop," says Drummer
Mike Daugherty.
"Yeah, you didn't do too bad with the champagne, either," says Bass
Player Matt Weiner.
"Je ne sais quoi?" says Singer Casey MacGill.
After a seven-hour layover in Charles de Gaulle Airport in Paris, where
they were well fed, our heroes were off to Montpellier, near the beautiful
Mediterranean, for their first gig. French girls were brought to tears
by the B4T's patented "All-Boy Harmonies."™
"Yeah baby, it doesn't get any better than this!" says Casey.
But it did!
Next
on the agenda was a concert in Alan at the medieval Palais des Évêques
de Comminges. Words cannot describe the beauty of the palace or
the graciousness of their hostess, Mayotte. "Oh my, I've never seen
three men eat so much cheese," she says. Friends were made and toasts
given, but soon it was time to fly to England.
The boys made their musical mark once again at London's venerable Boisdale
Restaurants. Host Ranald of Clan MacDonald (yes, that's real), treated
the B4T to numerous rounds of selected single malt scotch, while pointing
out the half-ton unicorn head and other points of bric-a-bracian interest
in his cozy establishment.
After two more days at the palace in Alan (and frantically punching
new holes in their belts), our swinging gents were on a train to Grenoble,
home to the 1968 Winter Olympics.
Trains in Europe are generally quiet and refined but not when you share
a car with the French National Rugby Team. Daugherty cried "Oncle" after
they hung him by his ankles out of voiture #37. Drummers, can't take
'em anywhere.
Finally in Grenoble at the B4T's final show (where they were extremely
well fed once again), the dance was great but the all-night French food
and champagne party was even better.
Come on down to Salty's in Seattle Mondays and Fridays to see the new,
heavier Blue 4 Trio and have them regale you with more stories of musique
et gastronomie!
Go to www.saltys.com/reservations
to make your reservation today.
Redondo pop music.
SOUTH SEATTLE – Don't miss the live pop music on the waterfront
deck at Redondo Beach just south of Seattle in Des Moines. Here's the
August schedule: Fri 8/1 Mark Fluegel and Cory Wilds, Sat 8/2 Myles
Crew, Fri 8/8 Heather Banker, Sat 8/9 Mike Roy, Fri 8/15 Jonny Smokes,
Sat 8/16 Myles Crew, Fri 8/22 Glenn Harrell, Sat 8/23 Mike Roy, Fri
8/29 Mark Fluegel and Cory Wilds, Sat 8/30 Myles Crew. Go to www.saltys.com/reservations
to make your reservation today.
Columbia live jazz.
PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown
plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee
and Saturdays with his trio. Portland Keyboard Romantic Andrei
Kitaev plays Wednesdays, 6:30 p.m. to close. Go to www.saltys.com/reservations
to make your reservation today.
July 2008
Eat salmon, your heart will love you.
SEATTLE AND PORTLAND – What's your favorite fish at Salty's?
Most guests choose salmon.
"Well,
it's not hard to see why they love it. There's the rich flavor that
comes from the fish oils and wild-caught salmon has the best flavor,"
says Portland Chef Dana Cress.
"Studies show the fish oils are especially good for the heart,
helping prevent deadly rhythm problems and, in high doses, lowering
triglycerides ... Fatty fish are generally the best source of omega-3s,
experts say, followed by fresh foods including walnuts and ground flax
seed." You've heard this really good news before and it's recently
published again in the article "Embrace omega-3 fats your heart will
love you" by Andy Dworkin, staff writer for the Oregonian
in Portland. His article says, "So if you want to add omega-3 to your
diet, it's best to do it like the Eskimos: Eat cold-water, fatty fish
such as herring, salmon and mackerel (but not king mackerel, which can
be high in toxic mercury)."
Experts recommend two servings a week but you can find salmon every
day of the week at Salty's. For July, Salty's chefs have a new dish
featuring wild-caught salmon and a summertime favorite, tomatoes. "Whenever
I think of summer, tomatoes come to me. I love them," says Seattle Chef
Jeremy McLachlan. They winningly complement the fish
in our Grilled Wild Alaskan River Run Salmon with Fresh Manila
Clam Risotto, Baby Heirloom Tomato Caprese and Micro Amaranth.
"This dish has some great flavor combinations to it. We've balanced
the heirloom tomatoes with an acidic balsamic punch and the salty oceanic
flavors of the risotto," says McLachlan. It's topped with mozzarella
and a small tuft of amaranth, a bright red micro green. The heavenly
risotto is topped with shelled Manila clams, Parmesan and fresh herbs.
The dish is served for lunch and dinner at all Salty's in July only.
What beverage should you quaff with salmon? "Now that
it is July and the thermometer is climbing, my first inclination is
to grab a hefeweizen beer," says Sommelier Tim O'Brien.
Although that idea has merit, he says a better option is to seek out
a well-made, well-chilled Rosé. The flavors in our July salmon
dish are vibrant and the balance of ingredients is classically elegant.
"It calls for a wine that is both refreshing and focused so that it
provides enough pizzazz to counter this perfect summer meal," says O'Brien.
It is the miracle of wine that grapes can taste like so many other kinds
of fruit. Rosé wines have all the flavors of summer including
watermelon, strawberry, cherry and lemon. It's the perfect complement
to salmon, the fish that is good for your heart. Reserve your table
today at www.saltys.com/reservations and
your heart will love you. If you can't make it in to Salty's in July
visit www.saltys.com/recipes/entrees/salmonclamrisotto.asp
and try our July dish at home. Go to seattletimes.nwsource.com/html/foodwine/2008002851_omega180.html
for the full story "Embrace omega-3 fats your heart will love you."
Be a queen at Salty's.
"The Lunch Ladies" By Emily Williamson
Reprinted with permission by the West Seattle Herald, June
23, 2008
How would you like to feel like a queen (or king) for a day and not
have to leave West Seattle? How about being treated like a Hollywood
celebrity without breaking your budget? I have a secret. You can do
it, and it is easy. Just go to lunch at Salty's.
Think about it, we give ourselves massages, manicures, pedicures, we
buy books, treat ourselves to great shoes, why not indulge and give
ourselves a fabulous lunch? As Joseph Campbell once said, we are all
longing for the experience of being alive, and what better way to celebrate
life than to have a great lunch with a friend.
Miranda and I even dressed up for the occasion. Okay, so I wore a tee
shirt and jeans, but they were my good jeans.
We were welcomed immediately with pure West Seattle warmth. Even though
Salty's is considered one of our finer restaurants, it has a refreshing,
non-pretentious atmosphere. I felt right at home in my blue jeans as
we passed by the partially open kitchen, the dessert tray (Miranda picked
out hers right then) and made our way into the seating area. The view
opened to a panorama of Elliott Bay and downtown Seattle. It was so
beautiful, I actually gasped. We were seated by the windows (the view
is good from every seat), when Miranda pointed to a Bald Eagle flying
over the building.
Jaymie was our waitress. I liked her. I could tell that she sincerely
cared for the welfare of her patrons. She gave us our menus and recommended
a great drink: it had cranberry, iced tea, lemonade, and was mighty
tasty.
Do you want to know what else was tasty? The bread. I could have eaten
all the bread, no joke. And what is funnier is that I don't even like
bread. I ate most of it. I couldn't stop. There were three kinds of
bread, and I wolfed them all down. One tasted like stuffing, the other
was perfectly squishy, and the last was a crunchy cracker. It came with
herb butter. I ate most of that too. Well, we were pampering ourselves,
so why not?
Miranda and I were amazed at the prices and selection on the lunch
menu. It was really affordable, and a wide selection. We started with
two cups of soup. I had the crab and halibut chowder, and Miranda had
the clam chowder. I was glad that Miranda didn't ask to try mine, I
wanted it all. It was thick, with warm spices, and thick chunks of crab.
I savored every bite.
Then came our main course. You would think I would be full after eating
a bowl of bread and a cup of rich soup, but no, "bring it on"
I thought. And they did. Miranda and I split the Dungeness Crab Macaroni
and Cheese. It came with tiny sweet tomatoes. The split entrée
was the perfect amount for the two of us.
I bit into the warm penne and chunky crab pasta, and then I melted.
It was the all time best macaroni and cheese I have ever had in my entire
life (and I have eaten a lot of mac-n-cheese.)
I ate and ate until I had to undo my belt! But I kept picking at my
plate as we talked.
Today's subject with Miranda? Gifts. She talked about how people are
born with multiple gifts and talents, like having majors and minors
in college. She said the trick is to find our gifts, and that the clue
to having a gift is that they are never selfish: they are always about
serving the good of humanity. (Whoever made our meal has a gift with
food!)
We talked long enough to make room for dessert, and never felt rushed.
Here is a gift from me to you – if nothing else, go get yourself
a piece of Salty's white chocolate mousse cake. I am not going to bother
describing it to you. Just go get a seat, look at the view, bite into
the cake, and tell me you are not a queen (or king).
Emily Williamson has lived in West Seattle for over 10 years and loves
it. She can be reached at fuzzycaterpillar@comcast.net
AOL Cityguide is asking for your vote!
We hope you won't miss the chance to let AOL know how you feel about
Salty's! Columbia is nominated for most romantic at http://citysbest.aol.com/portland-or/
and Alki is nominated for best brunch at http://citysbest.aol.com/seattle/
and voting ends July 8.
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Happy 4th of July! Columbia offers you a special meal
to savor at the restaurant or take to your favorite fireworks viewing
spot. Enjoy a pound each Jack Daniels BBQ pork ribs, blackened prawns,
BBQ chicken as well as chipotle-lime buttered corn on the cob, potato
salad, coleslaw and watermelon all for $49.95 for two people, $94.95
for four or $219.95 for ten. Call (503) 288-4444 to order. Alki's got
the hot spot in Seattle for fireworks over Elliott Bay. Listen to Casey
McGill's Blue 4 Trio in the Café-Bar. Redondo's wrap-around
deck will be the perfect spot to celebrate (weather permitting) on Puget
Sound in Des Moines with pop tunes by Nabil Pierce. Go to www.saltys.com/reservations
for reservations.
On
July 9, FareStart's Guest Chef on the Waterfront offers
wine tasting by the Rhone Rangers and bites from over 50 talented chefs,
breweries, wineries and purveyors of fine foods including Salty's. Go
to farestart.org/help/events/waterfront/index.html
for tickets. You'll want to pick up the Spring-Summer 2008 issue of
FareStart News to get a copy of Alki Chef Jeremy McLachlan's
recipe for Lobster-Braised Halibut with Frozen Lemon Yogurt.
Catch
Redondo Chef Gabriel Cabrera at Zoobilee
July 18 at a fundraiser celebrating Tacoma's Point Defiance
Zoo and Aquarium and its residents. Cabrera serves seafood
chowder and Caesar salad. Visit www.thezoosociety.org/NETCOMMUNITY/Page.aspx?pid=247&srcid=224
for tickets.
Prepare
to overwhelm your palate at Bite of Seattle. Be sure
to visit The Alley hosted by Tom Douglas
where for just $10, you'll get a multi-course meal. Alki's Pastry Chef
Jane Gibson will lead Salty's team serving Tomato Gazpacho
with Herbed Dungeness Crab and Avocado Coulis on Saturday, July 19.
As a bonus, The Alley benefits Food Lifeline, the largest
nonprofit food distribution organization in Washington. Alki Executive
Chef Jeremy McLachlan will show you how to cook his
tomato gazpacho at The Bite Cooks on Friday, July 18 at 2 p.m. Visit
www.biteofseattle.com
for more
You're invited to Federal Way Symphony's 9th Annual Garden
Tour Saturday, July 19, 10 a.m. to 5 p.m. View six private
gardens in the Federal Way area. Be inspired by presentations by Curator
David DeGroot, Pacific Rim Bonsai Collection; Bob
Pogue, Floral Designer; and Louise Talley,
Master Gardner, on container gardening, artisans and raffle. Reserve
a ticket and box lunch by calling (253) 529-9857.
Read more Mintz-her-Words
blog.
Alki live music.
SEATTLE – Piano-Man Victor Janusz plays during
Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio
plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE – July schedule: Fri 7/4 Nabil Pierce, Sat 4/5
Poodlebomb, Fri 7/11 Heather Banker, Sat 7/12 Myles Crew, Fri 7/18 Myles
Crew, Sat 7/19 Paul Koeger, Fri 7/25 Paul Koeger, Sat 7/26 Glenn Harrell.
Columbia live jazz.
PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown
plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee
and Saturdays with his trio. Portland Keyboard Romantic Andrei
Kitaev plays Wednesdays, 6:30 p.m. to close.
World of choices to stretch dollars at Salty's.
SEATTLE AND PORTLAND – If you want to indulge your taste buds
and stretch dollars at the same time, Salty's menus are built for you.
There's a world of choices including half-size portions on select items,
new à la carte dinner menu selections, happy-hour pricing, and
blue plate specials that are tastefully reinvented daily (very much
like yourself) for only $9.95 at lunch and $19.95 at dinner. Redondo
also features a prix fixe menu aka Early Bird menu.
"Redondo guests are zeroing in on the new à la carte dinner
section where you pick an entrée and add sides separately as
desired – or not," says Redondo Chef Gabriel Cabrera.
The entrée selections are all grilled items of salmon $19.95,
halibut priced daily, garlic prawns $15.95 or chicken $10.95. Then order
sides as desired – or not – leek risotto $5.95, mashed potatoes
$3.95, ginger-jasmine rice $3.95, asparagus $4.95 or roasted vegetables
$3.95. It's your choice.
In Portland, Chef Dana Cress has an à la carte
dinner section called "Simply Grilled." It features wild salmon $23.95,
Alaskan halibut priced daily, or prawns $19.95. On the side for $3.95
are grilled polenta cake, cilantro lime rice, grilled baby bok choy,
rosemary red potatoes, fries or garlic mashed potatoes or veggies. Delicious!
In Seattle on Alki Beach, Chef Jeremy McLachlan calls
his à la carte dinner section "Simply Fresh® Seafood." Choose
grilled Alaskan halibut with heirloom tomato beurre blanc $22.95, blackened
catfish with house-pickled peppers $14.95, Eastern sea scallops with
beurre blanc and tobiko $19.95 ($6.50 each), prawn skewers with crispy
leeks $14.95, wild Alaskan salmon with heirloom tomato beurre blanc
$22.95, Dungeness crab-stuffed salmon with tomato butter and crispy
leeks $25.95. You can make any salmon dish wild or even make it halibut
for $6. On the side for $5 each are local Snohomish County vegetables,
Tazo tea-scented rice with fresh hearts of palm and radish salad, beer-battered
fries, roasted garlic mashed potatoes, or choose sautéed portobello
mushrooms with herbs.
It doesn't get any better, does it? Salty's aims to please. If you
want a vegetarian dish, just say so. Make reservations at www.saltys.com/reservations
today and stretch your dollars as you want. "You're in control of how
much you spend," says Portland Chef Cress.
June 2008
They're baaaaaack! Come celebrate the return of the "Wild Ones."
SEATTLE
AND PORTLAND - As one of our favorite guests, we wanted you to know
wild salmon are back at Salty's, fresh from the icy waters of Alaska
and Pacific Northwest waters. Just think how great a plate of wild salmon
would taste right now. Salty's chefs have a dish for you inspired by
not only the magical return of Pacific salmon but also their love affair
with Tazo® Tea* - we're calling it Tazo Wild Sweet Orange
Tea-Glazed Wild Alaskan Salmon with Purple Mashed Potatoes, Lemon Tomato
Relish and Washington Asparagus Crème Infused with Tazo Lemon
Maté Tea. It's a long name for a dish long on flavors
from around the globe.
"Wild meets wild in this dish," Salty's Chef Jeremy
McLachlan says. "Tazo selects the most extraordinary teas,
herbs and spices found on the planet and blends them with an artistry
that borders on magical." The result is a tea experience that not
only delights the discerning tea drinker but also inspires a feeling
of well being. Infused into this wild salmon dish, it's a match made
in heaven, or Salty's in this case.
Lemongrass, blackberry leaves, rose hips, spearmint, orange peel,
safflower, hibiscus flowers, rose petals, ginger and licorice root are
all conveniently balanced in Tazo Wild Sweet Orange Tea. "This
tea is steeped in our glaze made with oranges, rice wine vinegar, ginger,
sugar and water," McLachlan says. "The glaze enriches the
salmon in an earthy sort of way."
Yerba maté, lemon myrtle, lemongrass, ginger, licorice root,
cardamom are blended in the Tazo Lemon Maté Tea used in the Washington
asparagus cream that dresses the salmon. "We reduce white wine
with bay leaf, peppercorns and thyme, then add heavy cream and reduce
it by half. We add chopped asparagus and the tea bags and after it's
cooked we pull out the teabags and blend it with parsley and cool it
so it keeps that fresh asparagus flavor," says Salty's chef.
And that's not all. The dish is accompanied by Purple Peruvian Potatoes
(simply smashed with butter and salt) and Lemon Tomato Relish made with
preserved Meyer lemons, capers, shallot, garlic, parsley and fresh thyme.
Yummy. Eat your way through a world of flavors on our funshine decks
– lunch or dinner – as we all celebrate the catch in June.
Go to www.saltys.com/reservations and reserve
your table today.
*Tazo® is a registered trademark of Starbucks. All Tazo tea blending
is done on site in Portland, Oregon, to ensure quality and flavor consistency.
Samples from the world's finest tea gardens arrive daily, but less than
10 percent of the teas tasted ever find their way into a Tazo blend.
For more information and to experience the wonder of Tazo, visit www.tazo.com.
Wine and wild salmon, a one-day vacation.
By Tim O'Brien, Salty's Sommelier
SEATTLE AND PORTLAND - I can't believe May has come and gone. June
is always a great month in the food-wine business. I say it is like
May on steroids. June delivers all the promise of May, from the garden
to the sea. Wild salmon is here and this month's Wild Sweet Orange Tea
Glazed Alaskan Salmon entrée will tantalize and delight all who
partake. Salty's staff will continue to steer salmon lovers into the
Pinot Noir category for the perfect silky balance
of fruit, acid and tannins.
Pinot Noir is grown successfully in Oregon, California, New Zealand
and Burgundy but they all have different signature flavor components
that reveal the terroir of their birthplace. More
than any other varietal when you drink Pinot Noir you taste place.
You can visit all these exotic places and see for yourself or save the
money and the gas and take a one-day vacation at Salty's. Start by taking
a virtual tour of our wine lists. Look under the Pinot Noir category
and choose a Pinot-Place experience or two and you can fall asleep in
your own bed. Sweet dreams from Salty's.
Salmon, especially wild Alaskan salmon loves the grill. The higher
level of good fatty acids make grilling your wild salmon an excellent
choice. Whenever you grill you should look to red wine to provide the
accompaniment. I like Cabernet, Syrah or Zinfandel with beef or lamb
and Pinot Noir with salmon or tuna. Remember to keep your red wine at
cellar temperature. Young red wines in particular taste brighter at
60 to 63 degrees. One final suggestion: When it gets too warm to eat
hot food or drink red wine a bottle of Rosé will beat the heat
and is versatile enough to go with an endless array of salads and fresh
seafood. Look for one low on alcohol – less than 13.5 percent.
Buy Dad a $100 gift card and get a free cookbook for him, too.
Dear Salty's Guest,
I'm
writing to tell you about a cookbook I've put my heart into –
Good Ciao! It's a wonderful collaboration between my dearest
friend, Italian Chef Roberto Russo, myself, and the
Salty's Chefs. Our recipes embrace the local flavors and abundance of
Tuscany and Umbria as well as the Pacific Northwest.
There
are 69 recipes written in both Italian and English, side by side –
57 from Roberto and 12 from Salty's. My own personal recipe is the Clam
and Mussel Risotto. Our cookbook also includes a description of Roberto's
Tuscan villa Parco Fiorito, which was a 16th century convent that has
been transformed into an organic farm and Agriturismo that we highly
recommend. Our family has enjoyed our visits there touring the countryside,
sipping at the wineries and taking cooking classes with Roberto. It
is a magnificent place for you to consider traveling to or at least
vicariously through his recipes.
It's a cookbook you might love to have for yourself or even consider
as the perfect gift for your mother (you didn't forget Mother's Day,
did you?), father (Father's Day is almost here), your wife, your husband,
the graduate, sister, brother, friend - anyone who loves to cook! It's
199 pages with a matte-finish soft cover and French flaps. You can peruse
sample pages at www.saltys.com/good_ciao
and the cost is $24.95. Even better, during the months of May and June,
Salty's offers you the cookbook for free when you purchase $100 in Salty's
dining gift cards. A very nice kicker is that Roberto is including a
$100 gift certificate toward a stay at Parco Fiorito in case you are
in the neighborhood. Just go to www.saltys.com/gifts/giftcard.asp
to take advantage of this opportunity.
Wishing you well always. Here's to Good Ciao with your family and
friends!
Kathryn Hilger Kingen, Salty's Co-owner & Cookbook
Author!
Mintz-her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
It's
time to thank your dad and congratulate graduates. For every $100 Salty's
gift card you purchase in June, you will receive a free copy of the
Good Ciao cookbook for your dad or grad. Salty's also features
a selection of gift boxes that include spices and sauces. Go to www.saltys.com/gifts/giftshop.asp
and place your order today. Go to www.saltys.com/reservations
for brunch or dinner reservations and Salty's will make your celebration
special.
AOL Cityguide wants your vote. Alki is nominated
for Best Brunch at citysbest.aol.com/seattle
and Columbia is nominated for Portland's Best Romantic restaurant at
citysbest.aol.com/portland
where you can vote daily to July 8. Thanks for your votes.
Real
brides know best. Seattle brides voted Alki "The Knot Best of Weddings
2008 Pick." Brides say, "With breathtaking panoramic
views of Seattle, Salty's on Alki Beach has the perfect backdrop for
your day. 'Salty's was wonderful!' The restaurant is praised for its
large room, great dance floor, and private outdoor patio." Erik
and Kristina Richerson shared their cake at Salty’s May
24, 2008, when they also shared wedding vows. If you're a bride-to-be
who expects the best go to weddingshop.theknot.com/weddingwarehouse/ProductPage.aspx?pId=P2010(KnotShop)&scId=
and get your copy for $9.99.
It's
time to bring your family to the beach, fish off the pier and then head
to the Redondo outdoor seafood bar for fish and chips. Choose
salmon, halibut, oysters or prawns and many other selections, then choose
a picnic bench. Visit saltys.com/seattle_south/menus/Seattle_South_Seafood_Bar.pdf
for the menu by Chef Gabriel Cabrera and place orders ahead at (253)
946-0636. Don't forget your beach ball.
Salty's
favorite photographer Ilya Moshenskiy is a luxury
real estate photographer when he isn't shooting Salty's food. The LRE
Blog by Robert Lockard at blog.luxuryrealestate.com/articles/2008/05/09/ooey-gooey-delights-from-ilya-estate-photography
has a photo of Salty's newest dessert, invented especially for our "Wild
Ones" Salmon Festival. The Ooey Gooey Blondie Ice Cream
Sandwich consists of two tasty slabs of more-blondie-than-brownie
cookies over and under a slice of angelic caramel ice cream. We cover
that with fudge and caramel sauce, whipped cream and candied pecans
– and serve it gratis with two spoons when you have a special
postcard (get them from your server). Call for reservations now or hook
up online at Saltys.com/reservations.
Read more Mintz
– her words.
Alki live music.
SEATTLE - Piano-Man Victor Janusz plays during Saturday and Sunday
brunch at Alki. Casey MacGill’s Blue 4 Trio plays Mondays and
Fridays 7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE - June schedule: Fri 6/6 Jonny Smokes, Sat 6/7 Glenn
Harrell, Fri 6/13 Heather Banker, Sat 6/14 Myles Crew, Fri 6/20 Jonny
Smokes, Sat 6/21 Poodlebomb, Fri 6/27 Myles Crew, Sat 6/28 Paul Koeger.
Columbia live jazz.
PORTLAND - Oregon Music Hall of Fame Inductee Mel Brown plays 7 to
10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his trio.
Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m.
to close.
World of choices to stretch dollars at Salty's.
SEATTLE AND PORTLAND - If you want to indulge your taste buds and
stretch dollars at the same time, Salty's menus are built for you. There's
a world of choices including half-size portions on select items, new
à la carte dinner menu selections, happy-hour pricing, and blue
plate specials that are tastefully reinvented daily (very much like
yourself) for only $9.95 at lunch and $19.95 at dinner. Redondo also
features a prix fixe menu aka Early Bird menu.
"Redondo guests are zeroing in on the new à la carte dinner
section where you pick an entrée and add sides separately as
desired - or not," says Redondo Chef Gabriel Cabrera.
The entrée selections are all grilled items of salmon $19.95,
halibut priced daily, garlic prawns $15.95 or chicken $10.95. Then order
sides as desired - or not - leek risotto $5.95, mashed potatoes $3.95,
ginger-jasmine rice $3.95, asparagus $4.95 or roasted vegetables $3.95.
It's your choice.
In Portland, Chef Dana Cress has an à la
carte dinner section called "Simply Grilled." It features
wild salmon $23.95, Alaskan halibut priced daily, or prawns $19.95.
On the side for $3.95 are grilled polenta cake, cilantro lime rice,
grilled baby bok choy, rosemary red potatoes, fries or garlic mashed
potatoes or veggies. Delicious!
In Seattle on Alki Beach, Chef Jeremy McLachlan
calls his à la carte dinner section "Simply Fresh® Seafood."
Choose grilled Alaskan halibut with beurre blanc $22.95, blackened catfish
with kumquat butter $14.95, Eastern sea scallops with beurre blanc and
house bacon $19.95 ($6.50 each), prawn skewers with preserved lemon
relish $14.95, wild Alaskan salmon with beurre blanc $22.95, Dungeness
crab-stuffed salmon with preserved lemon relish $25.95. You can make
any salmon dish wild or even make it halibut for $10. On the side for
$5 each are spring vegetables with preserved lemon relish, green tea-scented
rice with fresh hearts of palm-radish salad, sweet corn and asparagus
risotto, sautéed spring pea vines with corn and house bacon,
roasted garlic mashed potatoes, or sautéed portobello mushrooms
with herbs.
It doesn't get any better, does it? Salty's aims to please. If you
want a vegetarian dish, just say so. Make reservations at Saltys.com/reservations
today and stretch your dollars as you want. "You're in control
of how much you spend," says Portland Chef Cress.
Cheers to you and yours,
Salty's Managing Partners
Bonnie David - email me at bdavid@saltys.com
Terianne Broyles - email me at tbroyles@saltys.com
Linda Addy - email me at laddy@saltys.com
May 2008
Copper River wild-caught salmon arrives mid-May.
By Tim O'Brien, Salty's Sommelier
SEATTLE AND PORTLAND – Salmon and halibut are here, wild and
fresh as ever. If spring decides to make an appearance we'll open our
"Funshine Decks" and begin living the great lifestyle that only the
Pacific Northwest and Salty's can provide. May is not your ordinary
month. We anxiously await the arrival of Copper River salmon
from Alaska and although we hear there's still a bit of ice on the river,
it is expected mid-May. This is the time of year when culinary
choices bloom with spring freshness. The gifts of both the earth and
the sea are vying for our chefs' attention.
Wild salmon and halibut share the stage in our May featured entrée.
Our chefs could not leave either out. Seattle Chef Jeremy McLachlan
refers to the dish as Surf & Surf and as he says, "What better way
to welcome wild-caught salmon than nestling it next to fresh Alaskan
halibut?" On our market sheets you'll see it listed as Citrus-Marinated
Halibut and Wild Salmon Brochettes with Sweet Corn-Studded Cheesy Grits
(made like polenta but we use white corn), Charred Tomatillos
and Pickled Peppers, Dried Andouille (a coarse-grained smoked
meat) and Celery Salad. Chef says the dish has a slight
heat element and will be balanced with a blend of bold flavors.
A
dish this creative and savory demands a similar wine pairing. Our choice
for Surf & Surf is Pinot & Pinot! Pinot Noir and Pinot Gris.
We recommend two three-ounce glasses of Pinot & Pinot with your
Surf & Surf entrée. We went directly to Oregon to find the
freshest wine on the planet (it's a shame it's not Walla Walla). Oregon
has established itself as a premier region for both Pinot Noir and Pinot
Gris. Firesteed Pinot Noir and Pinot Gris jumped out of our
wine glasses and ahead of the competition. Here are wines that
have purity of fruit picked perfectly ripe then handled with precision
and care.
The Pinot Gris has melon and a touch of anise and mineral with a finish
as fresh as the morning. Year after year this wine is singled out as
one of Oregon's best. Firesteed is the leading producer of Pinot Noir
in Oregon and the 2006 demonstrates their affinity for it. Although
it's the most finicky grape in the vineyard, Firesteed makes it look
easy with consistently bright berry flavors unencumbered by oak or excessive
alcohol. Here is wine made with food in mind. Salmon and Pinot Noir
meet in the crossroads of your palate in perfect synergy with intensity
and balance. Surf & Surf, Pinot & Pinot, Yum & Yum. Make
your reservation at http://www.saltys.com/reservations
for lunch or dinner, Alki, Redondo or Portland for the perfect match
for halibut and salmon, Firesteed Pinots, Gris and Noir.
Buy Mom a $100 gift card and get a free cookbook for her, too.
Dear Salty's Guest,
I'm
writing to tell you about a cookbook I've put my heart into –
Good Ciao! It's a wonderful collaboration
between my dearest friend, Italian Chef Roberto Russo,
myself, and the Salty's Chefs. Our recipes embrace the local flavors
and abundance of Tuscany and Umbria as well as the Pacific Northwest.
There are 69 recipes written in both Italian and English, side by side
– 57 from Roberto and 12 from Salty's. My own personal recipe
is the Clam and Mussel Risotto. Our cookbook also includes a description
of Roberto's Tuscan villa Parco Fiorito, which was a 16th century convent
that has been transformed into an organic farm and Agriturismo that
we highly recommend. Our family has enjoyed our visits there touring
the countryside, sipping at the wineries and taking cooking classes
with Roberto. It is a magnificent place for you to consider traveling
to or at least vicariously through his recipes.
It's
a cookbook you might love to have for yourself or even consider as the
perfect gift for your mother (Hello, Mother's Day is coming up!), father
(Father's Day is not far behind), your wife, your husband, the graduate,
sister, brother, friend – anyone who loves to cook! It's 199 pages
with a matte-finish soft cover and French flaps. You can peruse sample
pages at http://www.saltys.com/good_ciao and
the cost is $24.95. Even better, during the months of May and June,
Salty's offers you the cookbook for free when you purchase $100 in Salty's
dining gift cards. A very nice kicker is that Roberto is including a
$100 gift certificate toward a stay at Parco Fiorito in case you are
in the neighborhood. Just go to https://www.saltys.com/gifts/giftcard.asp
to take advantage of this opportunity.
Wishing you well always. Here's to Good Ciao with your family and friends!
Kathryn Hilger Kingen, Salty's Co-owner & Cookbook
Author!
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
NWSource.com
is asking you to cast your vote in People's Picks 2008. I
love a good contest and we hope you feel Salty’s is worthy. Here
are the links and you can vote daily until June 17:
Here's
to a Happy Mother's Day! In honor of mothers everywhere, Salty's is
offering their new cookbook Good Ciao free with every $100
gift card purchased starting in May. Good Ciao, the cookbook
co-authored by Salty's Co-owner Kathy Kingen and Italian
Chef Roberto Russo and edited by local foodie Mina
Williams, features recipes in both English and Italian side
by side. You'll also receive a $100 certificate toward a stay at Roberto's
Tuscan villa Parco Fiorito. Visit http://www.saltys.com/good_ciao
for the details. 
Also
watch the YouTube video of Russo preparing his Pici with Breadcrumbs
aka Pici alla Briciolaat (he says it's an ancient dish dating
from Etruscan times – now that's ancient) at http://it.youtube.com/watch?v=boEC5wezvl4&feature=related
and then get the recipe (illustrated with photos on pages 68-70 in the
cookbook Good Ciao). He's also seen in fine form in an interview posted
at http://it.youtube.com/user/goodciao
where he discusses Good Ciao and its emphasis on natural products.
Salty's in Portland presents Saturday brunches starting Mother's
Day weekend. Make your reservation at Saltys.com for Salty's
Weekend Brunch on Saturdays, too, starting Mother's Day Weekend, May
10 and 11.
The
fourth annual Seattle Cheese Festival features more
than 200 local and international artisan cheese makers will offer samples
to taste and for sale. A cheese race, wine garden, cooking demos and
kids' activities (human, not goat) add to the merriment! Visit http://www.seattlecheesefestival.com
to find out more on this event at the Pike Place Market May 16-18.
Washington
State is the second largest producer of wine in our country. With so
many vineyards, who has the time to visit, taste and enjoy them all?
Now, you do along the Washington Wine Highway. This
third annual event takes place May 24-25 on the grounds of Chateau Ste.
Michelle in Woodinville where 80 wineries and 40 restaurants will offer
samples of the Northwest's bounty. Please attend and visit Alki's booth
Saturday, May 24. Alki Chef Jeremy McLachlan has a
demo on the Viking Cooking Stage (new this year). This event is held
rain or shine! Hope to see you there! Visit http://www.washingtonwinehighway.com
or call (425) 481-8300 for more. Or come to Salty's year round and enjoy
many Washington wines on our lists. Thanks to the work of Salty's Sommeliers
Tim O'Brien and Veronica Smith, both
Alki and Redondo received the "Fine Dining Grand Award 2008" from the
Washington Wine Commission. Visit http://www.saltys.com/food_wine/awardwinning_wine.asp
to peruse wine lists.
The
Seattle Elliott Bay Water Taxi is back in operation! The Water
Taxi service operates seven days a week between Pier 55 at the foot
of Spring Street on the downtown Seattle waterfront and Seacrest dock
in West Seattle. The crossing time is approximately 12 minutes. Salty’s
is just a five-minute walk from the dock in West Seattle. Visit http://transit.metrokc.gov/tops/oto/water_taxi.html
for the details.
The Portland Food Dude at PortlandFoodAndDrink.com
(their byline is "Throwing Ourselves on the Grenade of Bad Food to Save
you) lists Salty's as an outdoor dining spot. "It is the perfect place
to watch the river traffic, water fowl and planes, plus the food is
mighty good, too," says Bette Sinclair, Salty's Portland
PR maven envisioning the good weather ahead. Visit http://www.portlandfoodanddrink.com/?page_id=1224
for more.
Attend an Arts West play in West Seattle on Sundays and bring
your ticket stub to Salty's for dinner a free slice of White Chocolate
Mousse Cake. For more about the May/June play, I Am My
Own Wife, tickets and address go to http://www.artswest.org
and be sure to bring your ticket to Salty's afterwards (Sundays only).
Restaurants
& Institutions magazine ranked the nation's 100 top-grossing
independent restaurants and Salty's came in at 93 serving 210,000 meals.
Reporting on the piece, Rebekah Denn, PI food blogger,
said Alki was "helped along by private-dining seats that brought in
21 percent of total revenues." Visit http://blog.seattlepi.nwsource.com/devouringseattle/archives/136748.asp
to read her full report. Visit Salty's virtual tours at http://www.saltys.com/seattle/virtual_tour/diningarea
to see why Seattle brides vie a year in advance for Seattle's most coveted
wedding reception and rehearsal dinner site. Of course if you need a
meeting room, those are more readily available – call Sales Director
Collin Forseth anytime at (206) 937-1085 or contact
him at cforseth@saltys.com
by email. The Portland Salty's has wonderful private dining, too. Visit
http://www.saltys.com/portland/catering
for details or contact Catering Director Dorothy Lane
at dlane@saltys.com or call her
at (503) 288-4444.
Read more Mintz
– her words.
Alki live music.
SEATTLE – Piano-Man Victor Janusz plays during
Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio
plays Mondays and Fridays 7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE – Please come join us in the Café-Bar in
May. Here's the schedule:
Friday, May 2 – Jonny Smokes
Saturday, May 3 – Glenn Harrell
Friday, May 9 – Billy Farmer
Saturday, May 10 -– Poodlebomb
Friday, May 16 – Justin Kausal-Hayes
Saturday, May 17 – Myles Crew
Friday, May 23 – Andy Burnett
Saturday, May 24 – Mark Fluegel and Cory Wildss
Friday, May 30 – Myles Crew
Saturday, May 31 – Glenn Harrell
Columbia live jazz.
PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays
7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his
trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30
p.m. to close.
Go to http://www.saltys.com/reservations
for reservations. Don't forget to buy a gift card for mom at https://www.saltys.com/gifts/giftcard.asp
and receive a free Good Ciao cookbook
if it's $100!
April 2008
Fresh halibut Nirvana.
By Jamie Meade, Purchasing Manager
SEATTLE AND PORTLAND - Nobody turns fresh halibut into Heaven like
our Chefs do. Try this on for sighs: A fillet of juicy halibut
grilled and teamed up with wildly tasty purple fingerling potato salad
topped with sweet corn and bacon-wilted spring pea vines. Add a dollop
of Piquillo pepper aïoli and you've got Halibut Nirvana à
la Salty's! (See http://www.saltys.com/recipes/entrees/halibutwiltedpeavines.asp
for the recipe.) It's served for lunch or dinner in April only - just
for the halibut.
Prized for its delicate sweet flavor and healthy attributes, halibut
has tender, flaky yet firm, white meat. A great source of protein and
minerals, it's low in fat and calories. Where does this wonder of nature
come from? Some hail from the Northern Pacific, others from the Northern
Atlantic, but we serve halibut from the clear, cold waters of the North
Pacific.
Halibut are one of strongest fish in the sea. During the longest migration
ever recorded, one was tagged near the Aleutian Islands, Alaska, and
later captured 2,500 miles away in Coos Bay, Oregon. Most require a
gunshot or more to kill them - be sure to do this before you get it
in the boat! The classic smack on the head with a fish bonker won't
get you anywhere with these beasts. In the North Pacific, halibut are
among the top of the marine food chain with sea lions, orca whales and
salmon sharks as their predators. Marine biologists tell us halibut
eat almost anything that fits in their mouth - octopus, crab, salmon,
cod, pollock, herring, fishermen (just kidding) and even smaller halibut
(not kidding).
There
are many stories about the biggest halibut ever recorded: one is of
a 459 pounder caught in Dutch Harbor, Alaska, another claims 533 pounds,
and yet another 726 pounds. These are halibut caught for sport. Halibut
at Salty's or in grocery stores come from 10- to 60-pound range. Smaller
halibut are sweeter and juicier than larger, older ones that roam the
ocean floors.
Salty's Owner, and sometime halibut fisherman, Gerry Kingen
(just back from bonefishing in Venezuela!) caught this sweet 27 pounder
with his Dad, the late Robert (Bob) Kingen (pictured
right, Bob was also a restaurateur and known for Kingen's Drive-In in
Bellevue).
Please join us at Salty's and sink your teeth into some of the sweetest
halibut in Seattle and Portland. Salty's Chefs turn it into Halibut
Nirvana - just for you. Visit http://www.saltys.com/reservations
and make your reservations today.
Sexy Syrah
By Tim O'Brien, Salty's Sommelier
SEATTLE - I can't wait for this event to happen each year. It's like
Christmas in April for wine lovers. That is why Alki keeps doing it
and every year we have more fun than the year before. This year's edition
includes over 40 wineries and a spread of Salty's savory Syrah-loving
fresh seafood classics like grilled salmon, crab cakes and bacon-wrapped
prawns. We also carve up some lamb and roast baron of beef to match
up with brawny Syrah. Read
more.
Seven Hills Winery dinner at Portland Salty's.
PORTLAND - Seven Hills Winery is coming to Salty's
in Portland April18 for a winemaker's dinner. Winemaker Casey
McClellan is the fourth generation in his family to work in
agriculture. His winery is one of the original five wineries of the
Walla Walla Valley. "My goal as winemaker is intensely structured, balanced
wines expressing the distinct terroir of their vineyard origin.
I believe the soil, climate and grapes in our Northwest appellations
afford the opportunity to make wines ranked among the best in their
class," McClellan says.
The Seven Hills winery is located in the historic district of Walla
Walla. Their wines have won numerous accolades and high scores from
wine publications.
Here's the five-course menu:
- 1st-Alaskan Halibut & Spring Salmon Terrine with Charred Frisée,
Roasted Tomato Vinaigrette - Seven Hills Riesling, 2006, Columbia
Valley
- 2nd-Cashew-Crusted Smoked Idaho Trout Cake, Viognier Tarragon Beurre
Blanc - Seven Hills Viognier, 2006, Columbia Valley
- 3rd-Muscovy Duck Gratin, Hazelnut Vinaigrette & Red Wine Reduction
- Ciel Du Cheval, 2005, Red Mountain
- 4th-Grilled Cattail Creek Lamb Chop Loin, Gorgonzola Compound Butter,
Braised Cipollini Onions, Black Eyed Peas & Applewood Lardons - Seven
Hills Merlot, 2005, Walla Walla Valley
- 5th-Dessert Trio of Caramel & Hazelnut Tartlet, Mini Cream Cheese
Flan with Asian Pear, Deep Chocolate Malbec Torte - Seven Hills Malbec,
2005, Walla Walla Valley.
Sommelier Jason Ludlow and Chef Dana Cress invite you to join them
Friday, April 18, at 7 p.m. The cost is $115 (includes gratuity). Call
(503) 288-4444 for reservations today.
Mintz-her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
Zagat
Seattle Restaurants Survey scored both Redondo and Alki "Very Good to
Excellent" in food, décor and service. "It's all about
the 'right on the water' views at these two seafooders that satisfy
gawking gazers with 'good' fin fare plus 'spectacular Sunday brunch'
(on Saturdays too, at Alki Beach) featuring 'endless piles of fresh
oysters, shrimp and crab… it's 'worth it,' especially for 'impressing'
'out of town guests'."
Is
it surprising that Alki was again voted Best Brunch in the reader's
poll of Seattle Magazine's 2008 best restaurants issue?
The
Federal Way Mirror's readers voted Redondo Best Brunch and Best
Seafood Restaurant once again. We caught Managing Partner Terianne Broyles
beaming with appreciation.
Gayot listed both Alki and Redondo on their Best Brunch
in Washington for Easter.
Alki Chef Jeremy McLachlan tells me he's made some
slight changes to the Alki menu "to get more spring in our step."
Visit his blog at http://www.saltys.com/news/blogs/chef_blog_seattle
to read more on one of his favorite subjects.
A
prix fixe menu with two courses for $25 is available at Alki during
April. It's all part of a promotion called Seasoned
Seattle by NWSource featuring Seattle's legendary
restaurants. Choose either an appetizer and entrée or entrée
and dessert, with three choices each. The menu is available Sunday through
Thursday in April only. Go to www.nwsource.com/ae/scr/edb_vd.cfm?ven=1964&s=nws
for Alki's menu. Other classic restaurants on the list include Madison
Park Café and Il Bistro.
.Read more Mintz
– her words.
Alki live music.
SEATTLE - Piano-Man Victor Janusz plays for you during
Saturday and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio
plays Mondays and Fridays from 7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE -
4/4 Fri. Poodlebomb
4/5 Sat. Myles Crew
4/11 Fri. Andy Burnett
4/12 Sat. Poodlebomb
4/18 Fri. Billy Farmer
4/19 Sat. Glenn Harrell
4/25 Fri. Justin Kausal-Hayes
4/26 Sat. Myles Crew
Columbia live jazz.
PORTLAND - Oregon Music Hall of Fame Inductee Mel Brown
plays 7 to 10:30 p.m. Fridays with Pianist Jof Lee
and Saturdays with his trio. Portland Keyboard Romantic Andrei
Kitaev plays Wednesdays, 6:30 p.m. to close.
Bluetooth meets blue plate.
SEATTLE & PORTLAND - As of now, you have free Wi-Fi internet access
for PCs or Macs at all Salty's during lunch hours. "Come with a luncheon
partner and you can both click onto the internet over something yummy.
Salty's lunches are what computer folk have called very in-the-groove
grub," says Redondo Managing Partner Terianne Broyles.
"You might want to give our Blue Plate Special a go. It's tastefully
reinvented daily. Very much like yourself!" The Blue Plate Special is
available at all Salty's at lunch for $9.95. Go
to http://www.saltys.com/reservations and
get in the groove now.
Portland Sunday buffet on Saturdays,
too, starting Mother's Day weekend!
PORTLAND
- "You won't believe it," says Managing Partner Linda Addy.
"Our unmatched, award-winning, spectacular Sunday Brunch is on Saturdays,
too, starting Mother's Day weekend." It's the Nation's Best Sunday Brunch,
says MSN-Citysearch.com. The winning reason is the unabashed, mind-numbing
variety of all-you-can-eat crab, peel-it-yourself shrimp, hand-carved
roasts, pasta bar, oyster bar, waffles, omelet stations churning out
eggs with every filler under the sun, scores of pastries, breads, and
fruits, and more bacon and sausage than you can shake a stick at. Throw
in the postcard views of the Columbia River, the ever-solicitous waitstaff,
and the kid-friendly setting, and the choice is not so surprising. Make
your reservation at http://www.saltys.com/reservations
for Salty's Weekend Brunch on Saturdays too starting Mother's Day Weekend,
May 10 and 11.
Butter up your secretary April 21-25.
SEATTLE AND PORTLAND - There's no better reward for a job well done
than lunch at Salty's. On you. Surprise your Secretary, Administrative
Professional, or Your Team, with our:
THREE-COURSE APPRECIATION LUNCH
ONLY $19.95
- Caesar Salad Topped with Blackened Salmon, Grilled Prawns or Grilled
Chicken
- Cup of World-Famous Seafood Chowder with Scallops, Clams, Bay Shrimp
and Bacon
- Salty's Legendary White Chocolate Mousse Cake or Ice Cream
It's only available during Administrative Professionals Week April
21-25. Just go to http://www.saltys.com/reservations
and tell us when you want your reservation. And be the real you. The
world's best boss. If you can't make it in to Salty's, consider a gift
card, available in any denomination. Go to https://www.saltys.com/gifts/giftcard.asp
and buy one today.
March 2008
The inside story of the sweetest cheeks in the sea.
SEATTLE AND PORTLAND – Editor's note: We asked Eileen Mintz,
Salty's spokesperson and blogger, to get the scoop on Alki Executive
Chef Jeremy McLachlan's newest creation for all Salty's.
Eileen
Mintz: Jeremy, the buzz I hear is you've created a new halibut
dish.
Jeremy McLachlan: It's sort of a twist on a classic:
Pan-Seared Halibut Cheeks Oscar. We're doing it to kick off our annual
Halibut Festival.
EM: Salty's fans love this season, "Just for the Halibut,"
yes?
JM: Right. It's all about halibut and it runs through
May, highlighted by the return of fresh-off-the-boats halibut mid-March.
EM: Tell us about halibut cheeks.
JM: Many people consider the cheeks section of the
halibut the tastiest part. They come from just behind the head and they
have a texture similar to scallops, only sweeter.
EM: The foodies among us want to know how you're preparing
them.
JM: Very simply. We want the natural taste of the
cheeks to dominate here. So we just pan sear them in butter and compliment
them with a light saucing.
EM: I've heard you're using a sauce béarnaise.
JM: Yes, but the one we make is different than most.
We take red wine vinegar and infuse it with bay leaf, peppercorns, thyme
and tarragon. Then we whip that together with egg yolks and salt and
drawn butter. It's finished with a touch more of fresh tarragon and
garnished with a little orange tobiko. It's a béarnaise that
goes perfectly with halibut cheeks.
EM: Sounds delightful. And what side dishes have you
chosen?
JM: We surround the cheeks with Yukon potatoes mixed and mashed with
some celery root and even a few turnips. Add roasted garlic, cream,
butter and salt and you have a superb side for halibut. We complete
the dish with some fresh sliced asparagus that has been marinated in
lemon juice and oil. It's quite a plate, a treat to the eyes as well
as the palate.
EM: A great combination. Tell us about the wine you
are recommending.
JM: White wines work best for bringing out the best
in halibut cheeks. Just for fun and to learn about one's individual
taste preferences, we're recommending our guests order a flight of three
two-ounce taster glasses of Chardonnays from Washington, Oregon and
France at Alki. Portland will feature California instead of French and
Redondo will feature all Washington Chardonnays.
EM:
I also hear Salty's Pastry Chef Jane Gibson has created a festival dessert
for all Salty's.
JM: Yes! It's Hawaiian Tart à la Moo, a caramelized
pineapple and coconut pastry cream topped with crispy macadamia nut
streusel, garnished with powdered sugar, caramel sauce and candied almonds.
It's served with a triple vanilla milkshake.
EM: Sounds intoxicating!
JM: When you visit us during our festival we'll give
you a "Just for the Halibut - Get Hooked" postcard to get the dessert
for free on your next visit. It's good through May.
EM: Thank you, Jeremy. You've given us another fascinating
adventure in seafood cuisine.
If you can't make it in to Salty's see http://www.saltys.com/recipes
for a dozen halibut recipes to try at home.
The Alki alchemist.
By
Tim O'Brien, Alchemist Blogger
SEATTLE – We roll out "Potations from the Alchemist"
at Alki in March. It's our new signature cocktail and mocktail
menu. It features a Rolls Royce Rita using Patron Anjeo
Tequila and Grand Marnier cognac liqueur or try a Luxury Lemondrop
with Grey Goose Citron or Belvedere vodka.
Evergreen State Martini features DryFly vodka or gin
made in Washington's first production distillery since Prohibition using
Washington-grown grains (see more at dryflydistilling.com).
Kahlúa selected our new Nutty Cow to feature
in their advertising – now that's a vote of approval. We use equal
parts Hazelnut Kahlúa and Bailey's Irish Cream and fold them
into steamed milk to satisfy deepest cravings. [Read
more.]
Seven Hills Winery dinner in Portland.
PORTLAND
– One of the original five wineries of the Walla Walla Valley
– Seven Hills Winery – is coming to Salty's
in Portland in April for a winemaker's dinner. Winemaker Casey
McClellan is the fourth generation in his family to work in
agriculture. His family began growing grapes about 20 years ago in Washington
(their winery was originally located in Oregon).
"My goal as winemaker is intensely structured, balanced wines expressing
the distinct terroir of their vineyard origin. I believe the soil, climate
and grapes in our Northwest appellations afford the opportunity to make
wines ranked among the best in their class," McClellan says. [Read
more.]
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
During March Wine Madness, Salty's has an award-winning offer
for you. Try any Washington or Oregon wines (bottle or glass)
and you'll receive an award good for $20 off any two dinner entrees
the next time you come back (it expires May 1 so be sure to come back
soon). It's in honor of the many accolades Salty's wine lists have garnered;
visit http://www.saltys.com/awards for
details.
Good Ciao cookbooks are now in Salty's Gift Shops!
Ernesto Pino, food and travel writer, says, "Good Ciao
is the perfect blend of authentic central-Italian dishes and Pacific
Northwest comfort food. Kathryn Hilger Kingen's Seattle
passions melt into chef Roberto Russo's inspired creations."
How can you resist? Pick up your copy for only $24.95 or visit http://www.saltys.com/good_ciao
to buy one online.
Russo's
son Giuseppe Russo recently attended a Kids Korps USA
gala with CNN's Larry King who was the celebrity MC
of the evening. The Russos' Parco Fiorito vacation-package auction item
had the highest bid of the evening see (
http://www.kidskorps.org/Gala2008.html for more about the gala event)
and we can't recommend it enough. Arrange your vacation to Parco
Fiorito through Doumina Whyman, who gives personal guided tours of Italy.
"Doumina gives you an up-close insider's view of the treasures surrounding
the enchanted hill town of Cortona. You like olive oil? 
Meet
a farmer who picks his olives, and the man who presses them. Art your
thing? Listen to the passionate sermons of her guide, and real-life
descendant of Cortona's own Luca Signorelli. Want to eat the way the
heartiest Tuscans do? For breakfast, lunch, and dinner, you will. Guaranteed,"
says Tim Stark, writer for Gourmet and Conde
Nast. Whyman was recently featured in "Women in Business on the
Kitsap Peninsula" see (
http://kpbj.com/report/articles/2008-02-02-RPT-03.html) for the
story. For itineraries in Italy, see http://www.TheEnthusiasticTraveler.com
or call her at (360) 620-2728 or email whyman1@aol.com.
Alki Executive Chef Jeremy McLachlan offers you a
special menu and helps educate trainees at FareStart for Guest
Chef Night, Thursday, March 27. Enjoy fine dining for $24.95
with 100% of the proceeds and gratuities going to FareStart's student
programs. Thursday Guest Chef Night has raised over $1.5 million to
date. See http://www.farestart.org
for tickets.
Gayot.com
says Salty's is "bringing new life to a classic tradition of American
dining with its Blue Plate Specials." They're just
$9.95 for lunch and $19.95 for dinner at all Salty's locations. Visit
www.gayot.com/restaurants/seattlenews.html
for the story.
Taste
Washington's pairing extravaganza takes place this year on
April 6 at Qwest Field. Alki will pair tasty bites with great Washington
wines. Tickets go fast! Visit http://www.tastewashington.org
and get yours today.
Alki Sommelier Tim O'Brien and Seattle Sommelier David
LeClaire bring Sexy Syrah back to Alki on
April 16 for the seventh year! Forty Northwest boutique wineries will
showcase their Syrahs. FareStart will be the beneficiary. Buy $40 tickets
at http://www.farestart.org
or call (206) 267-6223.
Read more Mintz –
her words.
Alki live music.
SEATTLE – Piano-Man Victor Janusz plays for you during Saturday
and Sunday brunch at Alki. Casey MacGill's Blue 4 Trio plays Mondays
and Fridays from 7 to 10 p.m. in the Café-Bar.
Redondo pop music.
SOUTH SEATTLE –
3/1 Myles Crew
3/7 Poodlebomb
3/8 Mark Fluegel & Cory Wilds
3/14 Billy Farmer
3/15 Nabil Pierce
3/21 Jonny Smokes
3/22 Justin Kausal-Hayes
3/28 Mark Fluegel & Cory Wilds
3/29 Paul Kroeger
Columbia live jazz.
PORTLAND – Oregon Music Hall of Fame Inductee Mel Brown plays
7 to 10:30 p.m. Fridays with Pianist Jof Lee and Saturdays with his
trio. Portland Keyboard Romantic Andrei Kitaev plays Wednesdays, 6:30
p.m. to close.
Easter Sunday buffet on Saturday too!
SEATTLE AND PORTLAND – "You voted Salty's one of the best Sunday
brunches in both Portland and Seattle, so we're making it the best Saturday
brunch on Easter, too," says Portland Managing Partner Linda
Addy. "It's the same great award-winning Sunday-style brunch,
a culinary adventure like no other."
Easter Brunch is served in Portland Sunday 8 a.m. to 7 p.m., Saturday
9:30 a.m. to 2 p.m.; at Redondo Sunday 8:30 a.m. to 7 p.m., Saturday
10 a.m. to 2 p.m.; Alki's brunch is always served Saturday 9 to 1:30
p.m. (not just Easter) and Easter Sunday brunch is 7:45 a.m. to 7 p.m.
Alki also now takes large brunch parties on Sundays up to 200 people.
Call us to make reservations at
• Alki Beach – Seattle (206) 937-1600
• Redondo Beach – Des Moines/South Seattle (253) 946-0636
• Columbia River – Portland (503) 288-4444
VJ Trio plays Easter at Alki.
SEATTLE
– If you want a little more swing and bebop with your Easter,
come to Alki on March 23 when Pianoman Victor Janusz
and his longtime sidemen Tim Koss (upright double bass)
and Mark Taylor (celebrated saxophonist) will play
for you. The date also commemorates the three-year mark for Vic's favorite
weekly gig playing for Alki's Saturday and Sunday brunch patrons. He
says, "Well, it's true that time flies when you're having fun! It's
been three years since Managing Partner Bonnie David
contacted me and said Hey, let's give this a go!"
The VJ Trio promises you a solid mixed bag of tunes, their trademark
style – Sinatra to Steely Dan with a healthy dose of originals
and jazz standards.
Janusz is one of Seattle's most in-demand pianists since he went full-time
ten years ago. He plays regularly at Nordstrom (downtown Seattle and
Southcenter), The Sixth Avenue Wine Seller (at Pacific Place) every
Friday, and is a frequent singer-pianist and trio frontman at nightspots
Canlis, Bellevue Club, Martin's Piano Bistro and more.
"It's like a family here at Alki. I not only entertain guests, but
also the troops. I get a kick from their feedback and support. Even
the occasional 'Enough with the Police songs this morning!' keeps me
in the groove. See http://www.victorjanusz.com
for more.
Now serving laptops for lunch.
SEATTLE AND PORTLAND – As of now, you have free Wi-Fi internet
access for PCs and Macs at Salty's during lunch hours (starting mid-March
in Portland). "Come with a luncheon partner and you can both click onto
the internet over something yummy. Salty's lunches are what computer
folk have called very in-the-groove grub," says Redondo Managing Partner
Terianne Broyles. "You might want to give our Blue
Plate Special a go. It's tastefully reinvented daily. Very much like
yourself!" The Blue Plate Special is available at all Salty's at lunch
for $9.95. Make reservations at http://www.saltys.com/reservations
and get in the groove now.
Our
recipe contest is extended until June 30.
SEATTLE & PORTLAND – Salty's chefs' Wild Salmon Recipe Contest
deadline is extended to June 30. Visit http://www.saltys.com/salmon_recipe_contest
for the details and entry form. Good luck!
February 2008
Our Lover's Crab Feast makes every day Valentine's Day.
SEATTLE
AND PORTLAND – Gerry and Kathy Kingen, Salty's
official co-ship captains, recently issued an unofficial proclamation
that henceforth every day in February shall be unofficially known as
Valentine's Day at all Salty's restaurants.
When asked for details on this important move, Kathy, who is also the
official Queen of Hearts at Salty's, said, "We're doing this because
we love Valentine's Day so much we never want it to end." Gerry added
this spice to her thought: "So we decided to make every day Valentine's
Day all month long. This will give our guests many more opportunities
to come in and celebrate this wonderful day of love and romance."
To put their exclamation point on this amorous decision, Salty's Chefs
put their heads together and created a brand new crab regal pour deux.
Appropriately enough, they named it the Lover's Crab Feast for
Two. And Tim O'Brien, Salty's famed Sommelier
of the Year, added his expertise by adding a Wine Flight of
Fancy to the feast. It includes a different wine specially
selected to enhance each of the crab courses.
The first course features Crab and Brie Fondido along
with tortilla chips and a roasted garlic purée for dipping. We
suggest Champagne for sipping. The next go-round stars a Crab
and Corn Chowder with pablano relish and tortilla strips we
think should be paired with a delightfully different Riesling, a classic
match for crab. The crescendo of the feast is Herb-Roasted Dungeness
Crab. It's accompanied by a buttery baked polenta with queso
Oaxaca and cabbage pico. The perfect wine match for this dish is Chardonnay.
O'Brien says, "It's the perfect wine to combine with the roasted crab
because it elicits flavors that linger pleasantly on your palate like
a lover's kiss."
Adding a final suggestion for Salty's most amorous guests, our Captain
Courageous Kingen recommends guests begin their February Lover's Feasts
with a plateful of delicious fresh oysters, "For obvious reasons," he
said, with a twinkle in his eye.
The Lover's Crab Feast is prix fixe during dinner hours. The wine flight
is a separate price. The items are also available separately at lunch.
Go to http://www.saltys.com/food_wine/menus.asp
to peruse our Chef's Market Sheets and then go to http://www.saltys.com/reservations
to reserve your love table today. If you can't make it in, try our recipe
for Crab and Corn Chowder at home; visit http://www.saltys.com/recipes/soup/crabcornchowder.asp
for the recipe. (Photo by Ilya Moshenskiy.)
Make a date with your favorite fish.
SEATTLE AND PORTLAND – What a great time to make reservations
for you and your favorite fish! Valentine's Day is next Thursday and
here are our special menus:
Alki
– Saltys.com/seattle/menus/Seattle_Valentine_Menu.pdf
Redondo – Saltys.com/seattle_south/menus/Seattle_South_Valentine_Menu.pdf
Portland – Saltys.com/portland/menus/Portland_Valentine_Menu.pdf
Make reservations at http://www.saltys.com/reservations
and, if you can't make it into Salty's, the next best present is a Salty's
Gift Card, available in any denomination. Go to https://www.saltys.com/gifts/giftcard.asp
to buy one today!
Wild salmon now on the menu.
By Jamie Meade, Salty's Purchasing Manager
SEATTLE AND PORTLAND – If you're anything like Salty's chefs,
you crave the amazing flavor of wild salmon all year round even though
it's not readily available. Salty's chefs have decided to offer you
a frozen-at-sea wild salmon as we await – with great anticipation
– the return of fresh wild salmon. What is "frozen-at-sea" wild
salmon? Fishing vessels that provide this product are staffed with two
groups of people, one group catches the salmon, and the other cleans
and freezes it. As soon as the salmon are caught, they are gutted, cleaned,
sprayed with ice-cold water and flash frozen within 30 seconds. There's
no chance of oxidation or structural degradation. The quality of frozen-at-sea
salmon is significantly superior to salmon caught and stored on ice
for the duration of the trip and then frozen back on shore.
Most of our wild salmon is caught around the Queen Charlotte Islands
in British Columbia. Some may come from boats that fish 20 to 40 miles
off the coast of Alaska outside of Sitka.
Alki's Chef Jeremy McLachlan tells me you can upgrade
to wild King salmon for $10 at dinner and $6 at lunch. For example,
his Cedar-Smoked Salmon with Roasted Garlic Mashed Potatoes, Wilted
Arugula and Radicchio, House Bacon Apple Relish and Fig Balsamic Glaze
can be ordered for $29.95 and add $10 upgrade for wild salmon, or order
a half portion for $19.95 plus $5 for wild. At lunch order this dish
for $19.95 with a $6 upgrade for wild salmon.
Redondo Chef Gabriel Cabrera offers you wild Sockeye
salmon upgrades for $5 at both lunch and dinner. Portland Chef Dana
Cress offers wild Copper River Sockeye salmon for $6.
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
We're proud to announce Salty's has once again won Wine
Enthusiast magazine Award of Distinction for 2007 with
kudos to Sommeliers Tim O'Brien (Seattle) and Jason
Ludlow (Portland). Visit Visit www.WineMag.com
online. 
Savor your afternoon! Turning Salty's new Tea Time into a permanent
feature wasn't enough for Alki Chef Jeremy McLachlan and Pastry Chef
Jane Gibson. They've added more savory items and now Tea Time also works
nicely as a late lunch. View all Salty's Tea Time menus online at
Alki - www.saltys.com/seattle/menus/Seattle_Tea_Time.pdf
Redondo - www.saltys.com/seattle_south/menus/Seattle_South_Tea_Time.pdf
Columbia -www.saltys.com/portland/menus/Portland_Tea_Time.pdf
Portland
local jazz legend Mel Brown is always a hot topic.
He was recently inducted into the Oregon Music Hall of Fame, and now
he's releasing a CD of a recording he made at Salty's. Don't
miss the Mel Brown Trio's CD release party at Columbia on Friday, February
8, at 7:00 p.m. Brown, Tim Gilson and Jof Lee (pictured here)
will play and mingle with guests. Their CD will be available for $15.
Go to Saltys.com for reservations. If you can't make it in for the party,
find more jazz events at www.pdxjazz.com
– the web site for the Portland Jazz Festival which runs February
15-24.
Good
Ciao, the cookbook by Author-Chef Roberto Russo
and collaborator Salty's Co-Owner Kathryn Kingen, garnered
praise from Braiden Rex-Johnson, author of Pacific
Northwest Wining and Dining (now in its second printing by Wiley
publishers). 
She
attended the cookbook's unveiling at the third annual Under the Alki
Moon wine dinner presented by Russo and Salty's Chefs (pictured here
left to right) Portland Sous Chef Josh Gibler, Alki
Chef Jeremy McLachlan and Redondo Chef Gabriel
Cabrera. Visit www.teamphotogenic.com/ph
for this and other photos by Team Photogenic. In a note to Kathryn,
Braiden said the dinner was "…a luscious and lavish feast" and
was "…so impressed with each course" and the wine pairings "…were
out of this world" (kudos to Sommelier Tim O'Brien!). She acknowledged
that "…a book of this quality…" takes time. See more at
www.northwestwininganddining.com/northwestnotes.html
her blog.
Read more Mintz –
her words.
Salty's chefs are blogging for you.
Visit Salty's chefs' blogs and get detailed descriptions of menu changes
and foodie events. Here's where to find them
Alki Chef - http://www.saltys.com/news/blogs/chef_blog_seattle/
Redondo Chef - http://www.saltys.com/news/blogs/chef_blog_seattle_south/
Portland Chef - http://www.saltys.com/news/blogs/chef_blog_portland/
Our recipe contest is a wild one.
SEATTLE
& PORTLAND – Salty's chefs are celebrating 30 years in the
Pacific Northwest serving wonderfully wild salmon with a recipe contest.
Enter your totally original, wildly creative and tastiest recipe for
cooking wild salmon and if you're the winner, you and five friends/family
members will be treated to a hands-on cooking class with our Chef, and
you'll all dine on the goodies from the class.
Three winners will be chosen, one for each Salty's. Your original creation
will be featured on Salty's "Wild Ones" Salmon Market Sheet –
with your name on it – and on Salty's chefs' blogs. You'll also
receive a copy of Salty's new cookbook Good Ciao. So get cookin'!
Ask for entry forms at any Salty's or download one at www.Saltys.com/salmon_recipe_contest.pdf
and submit it to Salty's by Saturday, March 1, 2008. Good luck!
January 2008
Salty's
reinvents the famous "Blue Plate Special."
SEATTLE AND PORTLAND – "We're excited about bringing new life to a
classic old tradition of American dining," says Salty's Gerry
Kingen. "But our Blue Plate Specials have little in common
with what guests ate in roadside diners decades ago. We serve them every
day on blue plates at value prices," he says. "Otherwise, there's no
comparison."
From the 1920s to the depression years and during the '50s Blue Plate
Specials were standard fare in roadside diners and cafés all
over the country. They featured never-changing items such as sliced
turkey, mashed potatoes and gravy and carrots served on blue plates
divided into three sections to separate the food items. Consistency
was the key. Diners could always expect the same food for the same affordable
price.
Salty's managing partner at Alki in West Seattle, Bonnie David,
says the difference between the old Blue Plate Specials and ours today
is like night and day. "Our Blue Plate changes every day; we think it's
the best you'll find anywhere. We recently presented Dungeness Crab
Macaroni and Cheese with four cheeses, tomato and arugula (pictured
above left)."
"We're giving our guests a new reason to return to Salty's for lunch
or dinner more often," adds Gabriel Cabrera, executive
chef at Redondo in South Seattle. "We're fixing a different Blue Plate
surprise every day. They range from shrimp or salmon dishes, to pasta
fusions and shellfish creations – with emphasis on seafood and
vegetables at the peak of flavor throughout the year."
Also available in Portland on the Columbia River, Salty's lunch Blue
Plate Specials are $9.95 for lunch and $19.95 for dinner at all Salty's
locations.
Wine Flights take off at Salty's.
SEATTLE AND PORTLAND – A great way to start any meal at Salty's
– like our Blue Plate Special – is to start off with an
aperitif and a "Wine Flight," our newest twist in wine tasting.
Tim O'Brien, Salty's head Sommelier explains, "A wine
flight is different wines served in two-ounce tasting glasses to give
our guests a chance to compare one wine to another."
The options are endless, he says. "At Redondo we're offering a Sparkling
Champagne flight that's very popular as well as a flight of red wines.
Alki is offering a flight of Cabernet, Malbec and Pinot Noir. At Salty's
in Portland, the wine-by-the-glass menu will now include a two-ounce
portion so you can create your own wine flights choosing any wines listed."
Read more.
Alki wine dinner features new cookbook.
SEATTLE
– Italian Chef Roberto Russo comes to Salty's
on Alki for his third annual "Under the Alki Moon" wine dinner. He will
introduce his new cookbook Good Ciao with collaborator Kathryn
Kingen, Salty's co-owner. She is pictured here in Tuscany with
husband Gerry at Russo's villa, Parco Fiorito. Russo
will give away three nights bed and breakfast for two at Parco Fiorito,
with two single sessions of the hammam (Turkish bath). You will want
to join him at Salty's on Alki, Tuesday, January 15.
Salty's Sommelier Tim O'Brien has assembled an all-star
lineup of Washington wines – Sauvignon Blanc, Viognier, Merlot,
Cabernet, classic Bordeaux blend, Pinot Noir and Port – to pair
with these culinary creations: Read
more.
Portland dinner features organic King Estate Winery.
PORTLAND – A family-owned, organic winery is bringing their award-winning
Pinot Noir and Pinot Gris to Salty's in Portland for a wine dinner.
King Estate Winery, located on a certified organic
estate southwest of Eugene, is home to orchards, gardens, a traditional
cottage and acres of rolling vineyards. They are committed to producing
Oregon wines of exceptional quality using sustainable farming methods.
The location is a stone's throw south of the Willamette Valley but close
enough to the Oregon coast to be influenced by maritime weather. "Their
Oregon terroir is perfect for the wines we're pairing with Chef Dana
Cress's dishes," says Portland Sommelier Jason Ludlow.
Here's the menu of five courses served Friday, January 25 at 7 p.m.:
Read more.
Mintz–her words.
By Eileen Mintz, Public Relations Spokesperson for Salty's
The
year 2007 was a great one for Salty's and we hope for you as well! In
2008, we're continuing Tea Time, served Monday to Friday
from 2 to 5 p.m. at Alki and Columbia and 2 to 4:30 p.m. at Redondo.
Savory sandwiches and delicious sweets paired with Queen Mary
Tea are the perfect afternoon pick-me-up or special treat for
friends and family.
Peruse Tea Menus online: Alki
| Redondo
| Columbia
Alki
guest Marlene Liu was pleased to find out that she
and her friends were Alki's "Tea Time First Timers." She's pictured
here with friends Tina, Debra and Mary, who used to work together and
used Tea Time to catch up.
Editor Connie Adams of www.seattledining.com
interviewed Redondo Chef Gabriel Cabrera and is featuring
his cooking tips and recipe, Salmon with Pico de Gallo, for her January
"Chef's Kitchen" column. Visit http://www.seattledining.com/Current/chefs_kitchen_cabrera.htm
for the story and the recipe.
Alki
Chef Jeremy McLachlan and Sommelier Tim O'Brien
have designed a menu celebrating American Culinary Trends Through the
Decades for South Seattle Community College's annual
fundraiser Gifts from the Earth. The event features
15 celebrity chefs preparing multi-course meals paired with wine from
30 Washington wineries on Saturday, January 26, in support of culinary
arts and wine studies programs. Here's Salty's multi-course menu you
won't want to miss:
Read more Mintz – her
words.
Alki live music.
SEATTLE – Piano-Man Victor Janusz plays for
you during Saturday and Sunday brunch at Alki. Casey MacGill's
Blue 4 Trio plays Mondays and Fridays from 7 to 10 p.m. in
the Café-Bar.
Redondo pop music.
SOUTH SEATTLE – Here's the live pop music schedule for January:
- 1/4 Fri. Glenn Harrell
- 1/5 Sat. Andy Burnett
- 1/11 Fri. Myles Crew
- 1/12 Sat. Glenn Harrell
- 1/18 Fri. Mark Fuegel & Cory Wilds
- 1/19 Sat. Myles Crew
- 1/25 Fri. Poodlebomb
- 1/26 Sat. Billy Farmer
Columbia live jazz.
PORTLAND – Catch Mel Brown, recently inducted
into the Oregon Music Hall of Fame, 7 to 10:30 p.m. Fridays with Pianist
Jof Lee and Saturdays with his trio. Portland Keyboard
Romantic Andrei Kitaev plays Wednesdays, 6:30 p.m.
to close.
How to make your Sunday Brunch 200 times bigger!
SEATTLE AND PORTLAND – "Starting in January you can have Sunday
Brunch at Alki in our sea-level dining rooms with groups up to 200 people,"
says Managing Partner Bonnie David. She says to bring
your best friends, your hot rod club or knitting group. "Can you think
of a cooler family reunion or a bonus for your employees," she asks.
To top it off, there's no extra room fee.
Everything
is the same as the award-winning all-you-can-eat weekend brunches upstairs,
but now Alki can accommodate groups from 20 to 200 hungry folks who
will be forever thankful to you for treating them to the best Sunday
Brunch in town. They'll enjoy everything from fresh cracked Dungeness
crab to smoked salmon, Belgian waffles to Eggs Benedict, honey-glazed
ham, the freshest fruits and the most mouth-watering salads and desserts.
It's beyond delicious.
In
Portland, Salty's takes groups up to 150 for Sunday brunch and at Redondo
bring hungry folks up to 20. Call us for more information and visit
http://www.saltys.com/food_wine/best_brunch.asp
for menus. Make reservations at http://www.saltys.com/reservations
and have a happier New Year!
(Brunch photos by Ilya Moshenskiy)
Santa
Brunches - Come in on select Saturdays and Sundays in December
and get your photo taken with Santa! (Please call for details.) Alki
- Saturdays 9 a.m. to 1:30 p.m. and Sundays 9 a.m.-1:30 p.m.; Redondo
- Saturdays, December 13 and 20, 10 a.m.-2 p.m., Sundays 9 a.m.-1:30
p.m.; Columbia - Saturdays 10 a.m. to 1 p.m.; Sundays
9 a.m.-2 p.m.